Happy Friday, Greystone fans! Our very own Chef Angel is celebrating spring and he’s wants you to join in with these refreshing recipes. Today we’re featuring a cool and savory Gazpacho soup with a side of perfectly seasoned grilled harvest vegetables. Both of these dishes use fresh, seasonal ingredients that will surely make up a colorful plate.

Gazpacho Soup

Ingredients:

• 6 medium plum tomatoes, peeled, seeded, and chopped (about 6 cups)
• 2 large cucumber, peeled, seeded, and chopped (about 4 cups)
• 2 red bell pepper, diced (about 2 cup)
• 1 large onion, chopped (about 11/4 cups)
• 6 unsalted cups canned tomato juice
• 2 tablespoons Italian Seasoning
• 1/2 cup red wine vinegar
• 4 cloves garlic, peeled and finely chopped
• 4 tablespoons tomato paste
• Juice of 1/4 a lemon
• Sea salt
• Cayenne Pepper pinch (if you like it very hot double the pinch, and remember resting it overnight increases the heat)
• Olive oil, drizzle for garnish

Directions:

1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the olive oil) until smooth, adjusting the seasoning to taste with lemon juice, salt and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and cilantro.

Grilled Harvest Vegetables

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons honey
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• Dash salt
• 1 pound fresh asparagus, trimmed
• 3 small carrots, cut in half lengthwise
• 1 large sweet red pepper, cut into 1-inch strips
• 1 medium yellow summer squash, cut into 1/2-inch slices
• 1 Large Orange Peppers cut into strips
• 1 medium red onion, cut into wedges
• 4 teaspoons glazed balsamic (garnish)

Directions:

1. In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resalable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
2. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 15-20 minutes or until crisp-tender, turning occasionally.
3. Place vegetables on a large serving plate. Drizzle with remaining marinade.

We hope you enjoy these recipes as much as we do. When you try them, be sure to let us know what you think!