Ingredients
4 large garlic cloves
2 large red bell peppers
2 large Yellow bell peppers
2 medium zucchini
1 large white onion
2 ear corn
2 tbsp. vegetable oil
kosher salt and freshly ground pepper
1 1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
2 c. tomato juice
1/2 c. fresh orange juice
3 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
1/4 c. Chopped cilantro
1 English cucumber
Preparation
Step 1Light 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, about 10 minutes. Transfer the peppers to a bowl, cover with plastic, and let steam for 10 minutes.Step 2Meanwhile, 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.Step 3Working 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, about 2 hours.Step 4Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber, and serve.
