Ingredients
4large garlic cloves
2large red bell peppers
2large yellow bell peppers
2medium zucchini
1large white onion
2ear corn
2tbspvegetable oil
kosher salt and freshly ground pepper
1½tspground cumin
½tspred pepper,crushed
2cupstomato juice
½cupfresh orange juice
3tbspfresh lemon juice
2tbspred wine vinegar
¼cupcilantro,chopped
1English cucumber
Preparation
Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion, and corn with the vegetable oil and season with salt and pepper.
Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender. Transfer the peppers to a bowl, cover with plastic, and let steam for 10 minutes.
Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl.
Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled for about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber, and serve.
