St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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There's an art to grilling veggies, but once you get it down, it's worth all the effort.  
At any rate - I've tried this and it's great...or at least I think so:

GRILLED GAZPACHO

Time: 35 minutes after heating grill, plus 2 hours for cooling and chilling.

4 cloves garlic, peeled and skewered on a toothpick
1 medium red onion, peeled and quartered (leave root end attached)
4 to 5 ripe tomatoes (about 2 1/2 pounds)
1/2 red bell pepper
1/2 green bell pepper
1 cucumber, peeled, halved and seeded
1/3 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar, or to taste
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives.

1. Set up grill for direct grilling, and preheat to high.

2. Add wood chips to fire. When smoke appears, arrange all vegetables on
grill, and cook until dark brown on both sides, 3 to 6 minutes a side,
depending on the vegetable. Transfer to a cutting board and let cool.

3. Remove toothpick from garlic. Cut roots off onion. Scrape any really
burned bits of skin off vegetables, and cut into 1-inch pieces.

4. Purée in a food processor or blender. Add oil, vinegar, salt, pepper
and enough water to obtain a thick but pourable soup, 1/2 to 1 cup.
Chill for up to several hours.

5. Just before serving, taste and adjust seasoning, adding salt or
vinegar to taste. Ladle into bowls, and sprinkle with chives. 

Yield: 6 servings.

- enjoy -
Hint:  try it with a hit of vodka.....
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Fri, 17 Aug 2001 
Subject: GRILLED GAZPACHO