Originally posted August 29, 2012

Grilled Vegetable Gazpacho

Grilled Vegetable Gazpacho by alchemisty

this is one of my summer favorites. grilling the vegetables beforehand gives this soup an extra flavor boost. this time i made it with yellow instead of red bell pepper. it was tasty but made the soup less red than usual.


  • 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)
  • 1 onion, quartered, on skewers
  • 1/4 cup extra-virgin olive oil, divided
  • 1 (1-ounce) piece French bread baguette, cut into 2 slices
  • 1 red bell pepper, quartered and seeded, on skewers
  • 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
  • 1 garlic clove, crushed
  • 2 cups thinly sliced, quartered English cucumber
  • 1/4 cup minced green onions
  • 3 tablespoons fresh cilantro leaves
4-6 servings


1. Preheat grill to medium-high heat.

2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. 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. Arrange onion on grill rack; grill for 20 minutes, turning after 10. Arrange tomatoes, cut sides down, on grill rack; grill 10 minutes.

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.

30 minutes



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