Instructions: Cut off pointed end of garlic bulb. Arrange garlic, plum tomatoes, and onion in a lightly greased grill basket. Place zucchini, bell pepper, and jalapeno pepper on lightly greased grill rack.

Grill, covered with grill lid, over medium-high heat (350 to 400 degrees), 15 to 20 minutes or until lightly charred, turning occasionally.

Place bell pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel peppers.

Cut jalapeno pepper in half lengthwise; discard stem and seeds.

Pulse grilled vegetables, in batches, in a food processor until coarsely chopped, stopping to scrape down sides. Combine vegetables, vegetable juice, and next 8 ingredients in a bowl. Stir in cucumber. Cover and chill 8 hours. Garnish, if desired.

This recipe yields 4 quarts.

Comments: Serve half of this recipe as a soup; toss the remainder with pasta, or use as a salsa. Vegetable mixture may be frozen up to 12 months, omitting cucumber. Thaw mixture, and stir in cucumber before serving.

Yield: 4 quarts

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