Grilled Gazpacho

 Recipe
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.

Yield:

Serves 8

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 50 Minutes

Nutritional 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

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

Preparation

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.

Note:

Steven Raichlen,

July 2014
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