Grilled Gazpacho

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 large eggplant - cut into 1"" rounds", "2 fennel bulbs - sliced thin", "2 bell peppers - halved and seeded", "1large onion - cut into 1"" slices", "2 ears corn - shucked and silked", "olive oil", "salt and pepper", "2 cups clamato", "2 cups hot and spicy v-8", "2 cups chicken stock or vegetable stock", "1 tbsp minced garlic", "1/4 cup fresh lemon juice", "1/2 cup red wine vinegar", "2 tbsp ground cumin", "2 tbsp ground coriander", "1/4 cup fresh chopped parsley", "1/4 cup fresh chopped basil"].

Yes, Grilled Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.