Recipe: Chilled Mediterranean Grilled Vegetable Soup

Ingredients

• 2 medium fennel bulbs, trimmed, cored, and cut lengthwise through the core into 1/2-inch slabs
• 1 small eggplant, cut crosswise into 1/2-inch-thick rounds
• 1 medium red bell pepper, halved and seeded
• 1 small red onion, cut into 1/2-inch-thick rings
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups tomato juice
• 2 to 3 cups low-sodium vegetable broth
• 1/2 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh basil leaves
• 1 large clove garlic, minced

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