Ingredients

* 1 large head of garlic with cloves separated but unpeeled
* 2 large red bell peppers, cored and quartered
* 2 large yellow bell peppers, cored and quartered
* 2 medium cucumbers (skin intact)
* 2 medium zucchini, sliced lengthwise 1/2 inch thick
* 2 large Vidalia onion, cut into ½ inch quarters and skewered
* 3 ears of corn, husked
* 2 jalapeño chilies (whole)
* 1/4 cup extra-virgin olive oil to brush vegetables
* Kosher salt and freshly ground pepper
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon crushed red pepper
* 5 pounds fresh tomatoes (mixture of red and yellow)
* 3/4 cup fresh orange juice
* 3 tablespoons fresh lemon juice (optional)
* 3 tablespoons red wine vinegar
* 1/2 bunch fresh cilantro (chopped)
* 1 English cucumber, thinly sliced for garnish

Directions

1. Light a grill.
2. Thread the garlic cloves and chopped onion onto separate skewers.
3. Lightly brush the garlic, bell peppers, cucumber, zucchini, onion, corn, jalapeños, and tomatoes with the olive oil and season with salt and pepper.
4. Grill over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 15 minutes for the onion, 10 minutes for garlic, bell peppers, cucumber, zucchini, onion, corn, jalapeños, and tomatoes.
5. Transfer the tomatoes and peppers to a bowl, cover with plastic and let steam for 10 minutes.
6. Reserve remaining juice and olive oil.
7. 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 cucumbers, zucchini, onion, cumin, and crushed red pepper.
8. Working in batches, puree the vegetable mixture in a blender or food processor.
9. With the machine on, gradually add the remaining vegetable juices and olive oil, then blend in the orange juice, lemon juice (optional), and vinegar.
10. Puree the herbs in final batch, then transfer the mixture to a bowl and stir.
11. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours, or place bowl in ice bath to rapidly chill.
12. Ladle the soup into bowls, drizzle with olive oil, garnish with additional herbs, sliced cucumber and serve.

We’ll work on a dessert series, you cook, I’ll eat and then write