I am not a huge fan of chilled soups, over the years I have come across some gazpachos that have wowed me. One thing I love is a roasted salsa, and so I really thought a grilled gazpacho would have the same smoky effect. I love this it’s really spicy maybe because my tomato juice had siracha. I Like to serve these as shooters, garnished with some micro greens a veggie that is on hand and I love a blackened shrimp.
Makes 7 cups (per cup)
Carbs 18.7g Protein 2.3g
Ingredients
2 red peppers cored and deseeded
1 yellow pepper cored and deseeded
1 orange pepper cored and deseeded
1 large yellow onion
4 large garlic cloves
2 zucchini
3 tbsp lime juice
2 tbsp white wine vinegar
1/2 tsp ground cumin
2 1/2 cups spicy tomato juice
1/2 cup water
1 tbsp tomato paste
salt and pepper to taste
nonstick spray
Directions
Set your peppers to the side. Peel, trim and quarter onion. Place with peppers. Leave the garlic in the natural wrapping to protect from burning. Trim zucchini and slice in half lengthwise. I have a grill pan for veggies, you can use foil. Spray surface with nonstick spray. Grill veggies turning every five minutes. Grill for about 10 minutes. You want to have a bit of char on them. Especially the pepper so you are able to peel the skin off. Place peppers in an airtight container for twenty minutes. Peel garlic. Place remaining vegetables in the blender. Start blending and adding remaining ingredients to a blender. Peel the skin off peppers and add to blender. Continue to blend until completely smooth. Place in refrigerator and chill for at least two hours.
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