Grilled Vegetable Gazpacho
Ingredients
- 4 large garlic cloves, unpeeled
- 2 large red bell peppers, cored and quartered
- 2 large yellow bell peppers, cored and quartered
- 2 medium zucchini, sliced lengthwise 1/2 inch thick
- 1 large white onion, cut into 1/2-inch slabs
- 2 ears of corn, husked
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 2 cups tomato juice
- 1/2 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup chopped cilantro
- 1 English cucumber, thinly sliced
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