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Grilled Vegetable Gazpacho Recipe

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This Hot 'N Healthy recipe is also Cool' N Refreshing, perfect for those hot summer nights. This chill soup is easy to make, chock full of healthy vegetables and overloaded with flavor.

 Original Recipe

    2 hrs - 2 hrs 10 min
    10 min
    2 hrs 20 min


  • 3 garlic cloves, unpeeled
  • 2 bell peppers, quartered
  • 1 zucchini, sliced lengthwise
  • 1 red onion, sliced
  • 1 ear of corn, husked
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • ½ tsp crushed red pepper
  • 1 cup tomato juice
  • ¼ cup orange juice
  • 2 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • Fresh basil for garnish
  • Salt & pepper to taste


  1. Preheat grill to medium high.
  2. Brush garlic, bell peppers, zucchini, onion and corn with olive oil and season with salt and pepper. Grill over medium high heat for about 10 minutes, until charred.
  3. Remove peels from garlic cloves, cut corn kernels from cob, and place in a large bowl. Add peppers, zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and red wine vinegar and mix together.
  4. Puree the mix in a food processor in batches, pour into a large serving bowl and refrigerate for about 2 hours.
  5. Serve cold and garnish with fresh basil. Enjoy!