Since everyone's been being so bad, I'm posting this new recipe I got from the Times. I love Gazpacho. It and salsa is the only thing that makes summer in NY bearable. 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
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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.