by Jennifer Burns, Intermountain Medical Center Heart Institute
- 4 large garlic cloves, unpeeled
- 2 large red bell peppers, cored and quartered
- 2 large yellow bell peppers, cored and quartered
- 2 medium zucchini, sliced lengthwise 1/2 inch thick
- 1 large white onion, cut into 1/2-inch slabs
- 2 ear(s) corn, husked
- 2 tablespoons canola oil
- 1 1/2teaspoons ground cumin
- 1/2 teaspoons crushed red pepper
- 2 cups tomato juice
- 1/2 cups fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup(s) chopped cilantro
- 1 English cucumber, thinly sliced
- Salt Substitute and Pepper, to taste
Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion, and corn with the vegetable oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic, and let steam for 10 minutes.
Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt substitute and pepper. Cover and refrigerate until chilled, about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Garnish with the cucumber.