Ingredients
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
Preparation
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.
