Grilled Gazpacho

Sometimes all it takes to reinvent the very nature of a dish is a subtle shift, a change of ingredient, a slimmer slice, a different cooking method. In this recipe a classic gazpacho takes on a new personality. Grilling the vegetables for the soup deepens the flavors and heightens the spices, turning what was once a kind of liquid salad into a main attraction. Serve it as a substantial first course, a light meal, or a summer entrée by adding grilled shrimp, chicken, or sausage.