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grilled gasbacho soup
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| Time: 35 minutes after heating grill, plus 2 hours for cooling and chilling. | |
| 4 cloves | garlic, peeled and skewered on a toothpick |
| 1 medium | red onion, peeled and quartered (leave root end attached) |
| 4 to 5 | ripe tomatoes, (about 2 1/2 pounds) |
| 1/2 | red bell pepper |
| 1/2 | green bell pepper |
| 1 | cucumber, peeled, halved and seeded |
| 1/3 cup | extra virgin olive oil |
| 2 to 3 tablespoons | red wine vinegar, or to taste |
| Salt | |
| freshly ground black pepper | |
| 2 tablespoons | chopped fresh chives |
1. Set up grill for direct grilling, and preheat to high.
2. Add wood chips to fire. When smoke appears, arrange all vegetables on grill, and cook until dark
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