Recipe from Weber's Charcoal Grilling
6 plum tomatoes
3 red bell peppers
2 red onions
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups low sodium tomato juice, plus more for thinning the soup
1/4 cup fresh basil, chopped
1 tbsp red wine vinegar
1/4 tsp Tabasco® sauce
1/2 English cucumber, peeled, seeded and diced
1/2 cup sour cream
1. Prepare and heat a charcoal or gas grill. Core each tomato and cut in half lengthwise. Cut the the peppers into wide lengthwise strips, reserving 2 strips. Cut the onions into 1/2 inch slices, reserving one slice. Finely chop the reserved pepper and onion, set aside for garnish. Lightly coat the tomatoes, peppers and onions with oil and season with salt and pepper.
5. Serve the gazpacho cold or at room temperature and top with diced cucumber, bell pepper, onion and a dollop of sour cream.