- Associated Press - Thursday, July 19, 2012

Ready for a cool and refreshing soup hot off the grill? It’s got to be gazpacho.

Gazpacho is the perfect healthy summer food. It’s jammed with all manner of vegetables, including the tomatoes and zucchini that tend to overrun our gardens, and traditionally is served cool to help beat the summer heat.

While some people prefer their gazpachos made from raw vegetables, we find that cooking the produce and chilling it deepens the flavors. But who wants to head inside to cook during the summer? So we came up with this delicious recipe for grilled gazpacho.

Along with being a low-fat cooking method that won’t heat up the kitchen, grilling vegetables adds a delicious smoky char to the soup. Make this soup at least several hours and up to a day ahead, then chill until you are ready to enjoy.

GRILLED GAZPACHO

Start to finish: 30 minutes (plus chilling time)

Servings: 4

½ fresh poblano pepper

4 large tomatoes, halved

1 medium zucchini, halved lengthwise

1 medium summer squash, halved lengthwise

1 medium red onion, halved

Salt and ground black pepper

2 cloves garlic, minced

¼ cup fresh basil

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