INGREDIENTS

INSTRUCTIONS

~- 5    fresh -- ripe medium -- tomatoes (about 2 -- 1/2 pounds) 1
medium red bell pepper 1    medium green bell pepper 1    medium
cucumber -- peeled 1/4 cup mixed chopped fresh herbs -- such as  basil,
-- oregano, tarragon, -- and/or Italian -- (flat-leaf) parsley  2
tablespoons red wine vinegar -- or more to taste 1/2 cup cold water  ~-
or more as needed, -- up to 1 salt and freshly ground black pepper  ~-
to taste  Preheat the grill to high. Finely chop the scallion greens
and set  aside for garnish. Thread the scallion whites crosswise on a
skewer  and add the garlic cloves. Thread the onion quarters on a
second  skewer. Lightly brush the scallion whites, garlic, and onion
quarters  with about a tablespoon of the oil. When ready to cook, oil
the grill  the grate. Place the skewers on the hot grate and grill,
turning with  tongs, until the vegetables are nicely browned, 4 to 8
minutes in  all. Transfer to a plate to cool. Add the bread slices to
the grate  and grill until darkly toasted, 1 to 2 minutes per side. Set
aside.  Grill the tomatoes and bell peppers until the skins are nicely
charred, about 8 to 12 minutes in all for the tomatoes, 16 to 20
minutes for the peppers. Transfer to a platter to cool. Using a
pairing knife, scrape the charred skins off the tomatoes, onions and
peppers (don't worry about removing every last bit). Core and seed  the
peppers. Cut the scallion whites, garlic, onions, toast,  tomatoes,
bell peppers, and cucumber to 1 inch pieces. Place the  pieces in a
blender, adding the tomatoes first, along with the herbs,  2
tablespoons vinegar, and the remaining oil. Process to a smooth  puree.
Thin the gazpacho to a pourable consistency with water as  needed, and
season with salt and pepper. The gazpacho can be served  now, but it
will taste even better if you chill it for an hour or so  to allow the
flavors to blend. Just before serving, correct the  seasoning, adding
salt or vinegar as necessary. To serve, ladle the  gazpacho into bowls
and sprinkle with the chopped scallion greens.  Serves 8 as a first
course  About the Author: Steven Raichlen is the author of 16 books,
including  Miami Spice, which won an IACP/Julia Child Award and the
High-Flavor,  Low-Fat Cooking series, which won two James Beard Awards.
He is a  restaurant correspondent for National Geographic Traveler and
a  frequent contributor to Food & Wine.Recipes copyright C1999 Steven
Raichlen.  Converted by MC_Buster.  NOTES : From author Steven Raichlen
Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”