Yield: 4 servings

 

½ cup red onion, sliced

½ cup zucchini, sliced

1 T olive oil

1 cup green bell pepper, roasted, peeled, seeded, small dice

2 cups tomato, peeled, seeded, small dice

1 cup cucumber, peeled, seeded, small dice

2 garlic gloves, minced

½ cup toasted bread crumbs

1 T red wine vinegar

2 cups tomatoes peeled, seeded and pureed (or tomato juice or V8 juice)

1 T cilantro, chopped

2 T olive oil

Salt and black pepper to taste

Corn stock, as needed

 

Garnish:

 

Corn tortillas, julienned and fried, as needed

Green onions, sliced on the bias, as needed

 

Procedure: Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender. Watch the vegetables carefully to prevent burning. Cut the zucchini and onion into small dice. Place half grilled onion and zucchini and roasted peppers into a food processor and pulse to a coarse puree. Do not over process as the vegetables will become too thin and lose their natural juices and flavor. Mix in the red onion, zucchini and green bell pepper that are small dice plus the tomato, cucumber and garlic with the processed vegetables in a stainless bowl. Add the bread crumbs, vinegar, tomato or V8 juice, cilantro and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with corn stock or tomato juice. Ladle the gazpacho into well-chilled soup bowls. Garnish each portion by placing a small pile of tortilla strips on the surface of the soup. Sprinkle the sliced green onions on the tortilla strips.

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