Grilled Tomato Gazpacho - alive magazine

Ingredients

• 3 medium-sized tomatoes, quartered
• 1 medium-sized zucchini, quartered
• 1 red bell pepper, quartered
• 4 radishes, halved
• 2 tsp (10 mL) grapeseed or olive oil
• 1/2 cup (125 mL) orange juice
• 1/2 English cucumber, chopped
• 1 garlic clove, minced
• 2 green onions, thinly sliced
• 2 Tbsp (30 mL) red wine vinegar
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 tsp (10 mL) fresh oregano or thyme
• 1/2 tsp (2 mL) sea salt
• 1/2 tsp (2 mL) smoked paprika (optional)
• 1/4 tsp (1 mL) black pepper
• 2 oz (55 g) feta cheese, diced
• Microgreens, for garnish (optional)