Detox Monday

The heat that has settled in Chicago for the past few weeks has left me wanting to consume copious amounts of ice cream, fro-yo and smoothies. While those things are delicious and satisfying, anything consumed on a cone or through a straw does not constitute a proper meal in my book. So to beat the heat, I turned to Gazpacho yet again for a cool and refreshing summer dish. Plus, I had to make one more batch before the summer’s end. Cooking Light’s Grilled Vegetable Gazpacho has a wonderful smoky flavor and I love the slight thickness that the French baguette adds to the chilled soup.

Grilled Vegetable Gazpacho

Detox Monday

What You Need

  • 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 lbs)

  • 1 onion, sliced crosswise into 1/4-inch-thick slices

  • 1/4 cup extra-virgin olive oil, divided

  • 1 (1-ounce) piece French bread baguette, cut into 2 slices

  • Cooking spray

  • 1 red bell pepper

  • 1 jalapeno pepper

  • 1/2 cup water

  • 2 1/2 tablespoons fresh lemon juice, divided

  • 3/4 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 2 garlic cloves, crushed

  • 2 cups thinly sliced, quartered English cucumber

  • 1/4 cup minced green onions

  • 3 tablespoons fresh cilantro leaves

What To Do

  1. Preheat grill to medium-high heat.

  2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking spray. Place bread on grill rack, and grill 1.5 minutes on each side or until toasted. Remove from grill.

  3. Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers after 4 minutes. Remove peppers from grill. Place peppers in a small paper bag; fold tightly to seal. Let stand for 20 minutes.

  4. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes.

  5. Peel and seed peppers.

  6. Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2 teaspoon salt, black pepper, and garlic in a blender; process until smooth.

  7. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients; toss.

  8. Ladle soup into bowl and top with cucumber mixture to garnish.
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