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Soups & stews

Grilled Tomato Gazpacho
Grilling (or broiling) your tomatoes and pepper imparts a lightly smoky, richly complex to this classic cold soup. Serve with a bit of good bread for a light summer meal or bring to your next al fresco gathering for a touch of elegant je ne sais quois.
2 lbs. ripe plum tomatoes
1 bell pepper
1 European cucumber, divided
1/2 cup country bread, torn
1 clove garlic
2-3 Tbsp. red wine vinegar
1 Tbsp. chopped fresh parsley
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
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Grilled Tomato Gazpacho

Grilled Tomato Gazpacho

Grilled Tomato Gazpacho
Two Stars Guiding Stars
  • Servings:6 (212 g)
  • Prep Time:30 minutes
  • Cook Time:90 minutes
1. Preheat grill to medium-high.
2. Grill tomatoes and bell pepper whole, turning a few times, until they soften and the skins are blistered and charred in spots (8 minutes).
3. Cover the pepper with foil and let sit until cool enough to handle. Peel off the skin, cut the pepper in half, and discard the stem and seeds. Place half in a blender or food processor.
4. When the tomatoes are cool enough to handle, core and chop. Add the tomatoes to the blender or food processor.
5. Add half the cucumber and remaining ingredients to a blender or food processor and blend until smooth. Refrigerate until room temperature or chilled, at least 1 hour.
6. Finely dice the remaining cucumber and bell pepper. Stir into chilled gazpacho to serve.