Grilled Gazpacho

• 1 large eggplant - cut into 1" rounds
• 2 fennel bulbs - sliced thin
• 2 bell peppers - halved and seeded
• 1large onion - cut into 1" slices
• 2 ears corn - shucked and silked
• olive oil
• salt and pepper
• 2 cups clamato
• 2 cups hot and spicy v-8
• 2 cups chicken stock or vegetable stock
• 1 tbsp minced garlic
• 1/4 cup fresh lemon juice
• 1/2 cup red wine vinegar
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped basil

1. coat vegetables with oil, salt, and pepper. grill over a natural hardwood charcoal grill until browned and tender. cut into small pieces and cut kernels off the corn cob. combine with remaining ingredients and chill. for a spicier gaspacho - add chopped fresh hot peppers, hot red pepper flakes, siracha, or other hot sauce. taste for salt and pepper.

eggplant , thin, bell peppers, onion, olive oil, salt, clamato, chicken, garlic, lemon juice, red wine vinegar, ground cumin, ground coriander, fresh chopped parsley, basil

Taken from www.epicurious.com/recipes/member/views/grilled-gazpacho-50191139 (may not work)