Grilled Vegetable Gazpacho
- Heat grill to medium-high heat and grease grill grates. Wrap garlic cloves in a sheet of aluminum foil. Grill tomatoes, bell peppers, and garlic for 15 minutes, turning occasionally, until the vegetables are charred and almost soft. Remove from heat and let cool. Remove stems and seeds from the bell pepper and skins from the garlic. Transfer the grilled vegetables to a blender, add Sweet Onion Spread, and puree until smooth. While blending, add Jalapeno Grapeseed Oil and vinegar. Add the herbs and transfer to a bowl. Stir in diced cucumber, chill, and serve.