Smoked Gazpacho Recipe

• Start the grill or use and indoor grill pan.
• Grill the tomatoes, peppers, and onions over medium heat, turning occasionally, until the vegetables are charred. Do not grill the cucumber. The skins of the tomatoes will split and fall off.
• As soon as the vegetables finish grilling, place them on a baking sheet to cool. Peel, seed and remove stems when cool enough to handle.
• Transfer the grilled vegetables, cucumber and garlic to a food processor.
• Process the vegetables using the plus button so that the vegetables are not overprocessed. The vegetables should still be tender.
• While processing, slowly add 1/4 cup olive oil, then vinegar.
• Transfer to a bowl.
• Stir in herbs and tomato juice.
• Season with salt and pepper.
• Refrigerate until cool.
• Ladle into bowls, drizzle with olive oil if desired.
• Sprinkle with fresh herbs and Parmesan cheese, if desired.

Note: Gazpacho can be processed to varying degrees depending on personal preference. Some people prefer it processed to a smoothie consistency and others prefer a chunky texture. A mixture of the two can also be used by keeping aside a portion of the chopped vegetables to add to the other ingredients after processing into a smooth texture.