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Grilled Gazpacho

Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on time 30 mins
Total time 50 mins
Yield Serves 8
Grilling adds a smoky dimension to Spain's favorite summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center. Don't worry about removing all the char from the tomatoes and peppers--it adds fantastic flavor. If the pureed gazpacho is thicker than you like, stir in a little water.

Ingredients

  • 1 1/2 cups apple or oak wood chips
  • Cooking spray
  • 4 green onions, trimmed
  • 1 small red onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 1/3 cup extra-virgin olive oil, divided
  • 1 (1/2-inch-thick) slice country-style bread (about 2 ounces)
  • 6 ripe tomatoes (2 1/2 pounds)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 cucumber, peeled
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 137
  • fat 9.6 g
  • satfat 1.3 g
  • monofat 6.6 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 251 mg
  • calcium 32 mg

How to Make It

  1. Soak wood chips in water 30 minutes; drain.

  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.

  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.

  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.

  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.