The Daily Grill

Enjoy a summer of sizzlin' good eats.

Grilled Vegetable Gazpacho
Photo: John Autry; Styling: Leigh Ann Ross


  • Thu
    September 1
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Grilled Vegetable Gazpacho

Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.