Food Recipes Soups Vegetable Soups Grilled-Vegetable Gazpacho 4.0 (3,310) Add your rating & review Classic Andalucian gazpacho combines raw vegetables like tomatoes and onions with red wine vinegar for a little kick. Kerry Simon transforms the recipe by using grilled vegetables brightened with a blend of vinegar, orange juice and lemon juice. More Gazpacho Recipes By Kerry Simon Kerry Simon Kerry Simon was the celebrity chef and restaurateur of Carson Kitchen and Simon in Las Vegas. Rolling Stone called him "the rock 'n' roll chef," which inspired Rock ‘n’ Roll Chef: The Kerry Simon Cookbook. Food & Wine's Editorial Guidelines Updated on July 25, 2022 Save Rate PRINT Share Close Photo: © Matthew Hranek Total Time: 45 mins Yield: 10 Cook Mode (Keep screen awake) Ingredients 4 large garlic cloves, unpeeled 2 large red bell peppers, cored and quartered 2 large yellow bell peppers, cored and quartered 2 medium zucchini, sliced lengthwise 1/2 inch thick 1 large white onion, cut into 1/2-inch slabs 2 ears of corn, husked 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 1/2 teaspoons ground cumin 1/2 teaspoon crushed red pepper 2 cups tomato juice 1/2 cup fresh orange juice 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1/4 cup chopped cilantro 1 English cucumber, thinly sliced Directions Light 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. Meanwhile, 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. Working 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. Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve. Originally appeared: June 2008 Rate It Print