Spicy Grilled Vegetable Gazpacho
2 pounds ripe tomatoes (or 28-ounce can whole tomatoes, drained)
2 ears sweet corn, husks on
1 small red onion, peeled and halved
1 poblano pepper
2 red bell peppers
2 garlic cloves, peeled
1 English cucumber, peeled and chopped
1 teaspoon pure vanilla extract
1 tablespoon balsamic vinegar
11/2 teaspoons ground cumin
1/4 cup rinsed, finely chopped cilantro leaves
1 cup spicy-hot tomato juice (plus more as desired)
Salt and freshly ground pepper
Bring 3 quarts water to a boil in a large saucepan. Score the bottom of each tomato with an X. Working in batches, place tomatoes in boiling water for 15 seconds. Remove with a slotted spoon and place in an ice bath. Peel tomatoes starting at the point of the X. Seed and chop; set aside.
Pull husks back from corn and remove silk with damp paper towel. Place husks back around corn and soak in cold water about 15 minutes. Place corn, onion (cut-side down), poblano and bell peppers on a prepared charcoal or gas grill grate over high heat. Grill and turn corn until tender, about 8 minutes. Remove onion when nicely grill marked. Using tongs, turn peppers until skin is charred.
Place charred peppers in a bowl and cover with plastic wrap; set aside for about 10 minutes. Remove charred skin from peppers, rinse, stem, seed and chop. Carefully run knife down corn cob to remove kernels.
In a food processor, combine peppers, corn, onion and garlic. Process for a minute or two. Add tomatoes, cucumber, vanilla, vinegar, cumin and cilantro. Process to desired consistency. Pour mixture into a large bowl; add tomato juice; stir to combine. Season with salt and pepper to taste. Cover and chill for 2 hours before serving. Makes 12 servings.
Per serving: 54 calories (8 percent from fat), 0.5 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 2 g protein, 11.7 g carbohydrates, 2.2 g fiber, 101 mg sodium.