• scallions
• 4 garlic cloves, peeled
• 1 red onion, peeled & quartered
• 2 celery stalks
• ½ c extra virgin olive oil
• 2 slices ¾" thick french bread
• 6 tomatoes
• 1 red pepper
• 1 green pepper
• 1 english cucumber, peeled
• 1 T fresh basil, chopped
• 1 T fresh tarragon, chopped
• 1 T fresh oregano, chopped
• 1 T fresh flat leaf parsley, chopped
• 3 T red wine vinegar
• ½ - 1 c cold water
• hot sauce
• Juice from 1 lemon
• 1 t worchestershire
• V8 juice
• salt & pepper to taste

Preheat the grill to high.

Finely chop the scallion greens and set aside for garnish. Thread the garlic bulbs onto a soaked bamboo skewer. Thread the red onions onto a soaked bamboo skewer. Ligtly brush these and the celery with a tablespoon of olive oil.

Oil the grate and place the skewers on the grill. These will cook for 4-8 minutes until nicely browned. Add the celery, tomatoes and peppers. The tomatoes will take approximately 8-12 minutes to char. The peppers will need 15-20 minutes. Pull these all off when done and set aside to cool.

Place the bread slices on the grill until they are darkly toasted - about 1 -2 minutes per side.

Remove the charred skins from the cooled onions, tomatoes and peppers. Core and seed the peppers.

Cut all of the now grilled ingredients into 1 inch cubes. Place the tomatoes into a blender and begin blitzing. Add the rest of the ingredients. Add the herbs, vinegar and the remaining oil. Puree until smooth and adjust the seasoning.

Adjust the thickness of the soup using V-8.

Note that you don't have to grill the ingredients, but it gives them a deeper flavor.

Preparation time: 30 minutes
Cooking time: 25 minutes

Drawn from http://home.discovery.com/fansites/licensetogrill/recipes/grilledgazpacho.html
and http://www.elise.com/recipes/archives/000603gazpacho.php
with my own tweaks.