Evelyn's gazpacho (based on Steven Raichlin's grilled gazpacho)

5 large tomatoes
1 cucumber
1 red bell pepper
1 yellow or green bell pepper
1 red onion
1 jalapeno
1 head (HEAD, not CLOVE) garlic
water
olive oil
balsamic vinegar
basil leaves
salt and pepper to taste

Pretty easy - mix olive oil and vinegar and add salt and pepper to taste. Slice cucumbers in half and onion (preferably red onion) into thick slices. Take an entire head of garlic and slice it in half, drizzle with a touch of olive oil and pinch of salt and wrap entire head in tin foil. Then put garlic, onion slices, cukes, whole peppers, whole tomatoes and whole jalapeno onto a grill over medium-high heat, and baste with olive oil and vinegar mixture. Turn several times until peppers are blackened and everything else looks well done. Cukes should be black on skin side and tomatoes should be leaking their insides out of their skins.

Let everything cool and then peel the skins off of the tomatoes, jalapeno and the peppers (clean the insides out of the peppers as well.)

Throw everything into a food processor, along with the basil and squeeze the garlic cloves out of their skin. Add whatever olive oil and vinegar is left. Also add 1 cup of water. Process until smooth. Add more water if necessary.

The recipe is best when cold, and usually better the second day after the flavors have combined. You may need to add more water the second day as the vegetable protein may have thickened the gazpacho a bit.

Makes approx 8 1-cup servings.

Thanks to Steven Raichlin for the basis for this recipe - he adds grilled bread to his and does not add jalapenos.

Number of Servings: 8

Recipe submitted by SparkPeople user EJALEXANDER.