Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

July 12, 2012

BBQ: Cool off with a refreshing grilled soup

This column is syndicated across the country, so I have no idea what the weather has been like in your neck of the woods. But, speaking for southern Indiana, it has been hotter than hades of late, with many all-time heat records being shattered. We actually hit 107 one day.

Today's column will provide you with a great recipe that remains true to outdoor cooking. But, there is no meat, and the end product will literally cool you off and refresh you. Did I say there is no meat?

Yep, but please bare with me.

“Chilled soup” is an oxymoron in my opinion. When you think of soup, you visualize a bowl full of steaming goodness, perfect for a wintery day.

Gazpacho is what we are preparing. It is Spanish in its

origins, and means “cold vegetable soup.” Obviously you don't want to serve this in the winter, but in the dog-days of summer, gazpacho is delicious and refreshing. Plus, it makes you look really sophisticated.

Just say the word out loud. “Gazpacho.” Say it again. Good work.

Your coolness factor just spiked exponentially.

The foundations of this recipe come from Ina Garten, a Food Network personality. We added a couple

additional ingredients and tweaked it a bit to enhance and deepen the flavors. I think you'll like it.

• 1 cucumber

• 1 red bell pepper

• 1 yellow red pepper

• 3 tomatoes

• 2 Tbs chopped garlic (more if you love garlic)

• 3 ½ cups tomato juice

• ¼ cup extra virgin olive oil

• ¼ cup white wine vinegar

• 2 tsp Worcestershire sauce

• 2 tsp hot sauce (more if you like it spicier)

• 1 ½ tsp salt

• I tsp black pepper

First, we need to infuse the peppers and tomatoes with a subtle smokiness. Set up the grill with indirect heat, meaning the hot coals are stacked to one side, or one of your burners on your gas grill is turned off.

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