Grilled Vegetable Gazpacho

Photo: John Autry; Styling: Leigh Ann Ross

Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 50 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 9.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.2g
  • Carbohydrate: 11.5g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 280mg
  • Calcium: 29mg

Ingredients

  • 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)
  • 1 onion, sliced crosswise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil, divided
  • 1 (1-ounce) piece French bread baguette, cut into 2 slices
  • Cooking spray
  • 1 red bell pepper
  • 1 jalapeño pepper
  • 1/2 cup water
  • 2 1/2 tablespoons fresh lemon juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 2 cups thinly sliced, quartered English cucumber
  • 1/4 cup minced green onions
  • 3 tablespoons fresh cilantro leaves

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking spray. Place bread on grill rack, and grill 1 1/2 minutes on each side or until toasted. Remove from grill. Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers after 4 minutes. Remove peppers from grill. Place peppers in a small paper bag; fold tightly to seal. Let stand for 20 minutes. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes. Peel and seed peppers.
  3. 3. Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2 teaspoon salt, black pepper, and garlic in a blender; process until smooth. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with about 1/3 cup cucumber mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Vegetable Gazpacho Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy