As we get closer to summer, cold soups are a favorite of mine – one being gazpacho. This recipe utilizes vegetables of the season, the grill and your favorite spicy bloody mary mix. This is the perfect soup to make a day ahead of time in order to allow all of the amazing flavors of summer to come together. Enjoy this with the clean, crisp 2011 Lagoon Hill Martinborough Sauvignon Blanc.
- 4 bell peppers (mix of red, yellow and orange)
- 1 large red onion, quartered
- 1 jalapeno
- 1 large tomato
- 2 zucchini
- 4-5 cloves garlic
- Olive oil
- 1/2 English cucumber, peeled and cut into pieces
- 1 1/2 cups of your favorite spicy bloody mary mix
- 3T Champagne vinegar
- 1t cumin
- Juice of 1/2 lemon
- 1/2 cup chopped cilantro
- Sliced jalapeno
- Thinly sliced beets
- Feta cheese
- Olive oil drizzle
Lay all of the vegetables on the grill whole (except for the cucumber) and brush with olive oil. Sprinkle with salt and pepper, rotating the vegetables frequently until skin is beginning to char and vegetables roast.
Remove vegetables from grill and enclose peppers in a paper bag, as demonstrated in my recipe for the roasted red pepper, greek yogurt goat cheese dip, allowing to cool for easier peeling. While the peppers cool, slice up the zucchini, red onion, de-seed the tomato, peel the garlic and place in a bowl with the diced cucumber. Remove the skin and seeds from the peppers and add to the bowl. Mix in bloody mary mix, cumin, chopped cilantro, lemon juice and Champagne vinegar.
In batches, puree vegetables in a blender until smooth. Season with salt and pepper. Allow the soup to cool in a refrigerator for 3 hours, and remove 15 minutes before serving in individual bowls for a meal or in cups as an appetizer.
Garnish with the toppings of your choie, drizzling with olive oil and sprinkling with sea salt before serving!