MEDITERRANEAN GRILLED VEGETABLE SOUP

This soup resembles the classic cold soup favorite, gazpacho but wait until you taste the difference the grilled vegetables make.

2 red bell peppers; cored, seeded and quartered lengthwise
1 yellow bell pepper; cored, seeded and quartered lengthwise
2 small zucchini (1/2 pound total), trimmed and quartered lengthwise
1 red onion, peeled and cut into 1/2-inch-thick slices
1 teaspoon olive oil
3 large tomatoes, cored and chopped
1 garlic clove, peeled
1/2 teaspoon oregano
1 cup water
1/4 cup basil leaves, shredded
1 tablespoon red wine vinegar
Salt and pepper to taste

Grill or broil bell peppers, skin-side toward the flame, for 5 or 10 minutes (or until skin is blackened).

Place in a paper bag and set aside for 15 minutes. Brush zucchini and onion slices with oil and grill or broil until well-browned and tender (about 5 minutes).

Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.

Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables.

Season with salt and pepper, and cover and refrigerate until cool (about 30 minutes).

The soup can be stored covered in the refrigerator for up to 2 days.

Servings: 6
Source: Detroit News, Kate Lawson; July 11, 2002