Hands-on Time
30 Mins
Total Time
50 Mins
Yield
Serves 8
Photo: Brian Woodcock; Styling: Lindsey Lower

How to Make It

Step 1

Soak wood chips in water 30 minutes; drain.

Step 2

Remove grill rack; set aside. Preheat grill to high heat. Place wood chips on hot coals; heat wood chips 10 minutes. Coat grill rack with cooking spray; place grill rack on grill.

Step 3

Finely chop green onion tops; set aside. Thread white parts of green onions onto a skewer. Thread red onion quarters onto skewers. Thread garlic cloves onto a skewer. Lightly brush vegetables with oil.

Step 4

Place green onion, red onion, and garlic skewers on the grill; grill 1 minute on each side or until darkly browned on the outside but still raw in the center. Remove from grill; cool. Place bread on grill; grill 1 minute on each side or until darkly toasted. Remove from grill. Place tomatoes and bell peppers on grill; grill tomatoes 2 minutes on each side or until skins are charred. Grill peppers 3 minutes on each side or until charred. Remove from grill; cool. Scrape and discard charred skins from 3 tomatoes and both peppers with a paring knife. Remove and discard seeds and membranes from peppers.

Step 5

Combine grilled vegetables, bread, remaining oil, cucumber, and remaining ingredients in a blender or food processor; process until smooth. Chill 1 hour. Ladle 3/4 cup gazpacho into each of 8 bowls; sprinkle with green onion tops.

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