Sweet Cubanelle Pepper and Garden Fresh Tomato Grilled Gazpacho

4 large sweet cubanelle peppers, cored and quartered

6-8 roma tomatoes (or heirloom)

6 large cloves garlic, unpeeled

1 extra large or 3 large zucchini, sliced lengthwise into 4 pieces

1 shallot, whole

Olive oil

2 cups tomato juice

3 tablespoons lemon juice

2 tablespoons red wine vinegar

2 tablespoons sherry vinegar (to taste)

1 cucumber, small chop (pickling cucumber is okay to use, simply peel off skin)

Sea salt & black pepper

1) Light a gas grill or charcoal. Place the cubanelle peppers and tomatoes on the grill along

with the zucchini slices and whole shallot. Thread garlic cloves onto a skewer and brush

with oil. Rotate the vegetables over medium heat, turning frequently. You will want char

on the vegetables. Place the peppers and tomatoes in a bowl and cover them with plastic wrap. Let

steam. This allows the skin to be easily removed.

2) Remove the garlic from the skewers and peel them. Mince the garlic.

3) Remove the skins from the peppers and tomatoes. Finely dice them and stir them into a

bowl with the garlic. Stir in tomato juice, lemon juice, and vinegars.

4) For a blended gazpacho, puree the mixture above in a blender. Pour into a bowl and

season with salt and pepper. Chill for at least 1 hour. (For a chunky gazpacho, skip the

puree step and mix ingredients together in a bowl. Chill.)

5) Stir in diced cucumber before serving.