Grilled Gazpacho 7/5/06

by Nicole Lawson

1 large tomato, sliced
1 large purple onion, sliced
1 green bell pepper, seeded and quartered
2 tablespoons olive oil
1 medium tomato
1/2 medium purple onion
1/2 green bell pepper
2 tablespoons chopped cilantro
1 lime
(to taste) salt and pepper
1 tablespoon garlic

Sprinkle olive oil over sliced tomato, sliced onion and quartered bell pepper, and grill until soft. Add garlic. Puree and refrigerate until cool. Dice remaining onion, tomato, bell pepper and cilantro. Cut lime in half and squeeze juice over the diced vegetables. Combine with pureed mixture, seasoning to desired taste. This recipe serves four.