Grilled Tomato-Bell Pepper Gazpacho
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
8 tbsps
Extra-Virgin Olive Oil (divided)3 tbsps
Sherry Wine Vinegar (or more)2 tsps
Marjoram (chopped fresh)3 tsp
Paprika (smoked *)1 tsp
Ground Cumin1 tsp
Cayenne PepperDirections:
1
Prepare barbecue (medium-high heat)
2
Place first 3 ingredients on baking sheet
3
Brush with 3 tablespoons oil; sprinkle with salt and pepper
4
Brush both sides of bread with 2 tablespoons oil
5
Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper
6
Return to baking sheet
7
Grill bread until toasted, about 1 1/2 minutes per side
8
Cut 1 garlic clove in half; rub over toasted sides of bread
9
Cut bread into small cubes; reserve croutons
10
Remove charred skins and cores from tomatoes
11
Peel, seed, and core pepper; coarsely chop
12
Remove charred papery peel and core from onion
13
Set aside half of chopped cucumber for garnish
14
Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms
15
Transfer mixture to large bowl
16
Repeat with remaining tomatoes, pepper, and onion
17
Using garlic press, squeeze in remaining 2 garlic cloves
18
Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne
19
Thin soup, if desired, with cold water by 1/4 cupfuls
20
Season with salt and pepper
21
Chill at least 2 hours
22
DO AHEAD Gazpacho and croutons can be made 8 hours ahead
23
Cover gazpacho and chopped cucumber garnish separately and refrigerate
24
Cover and store croutons at room temperature
25
Season gazpacho to taste with more salt and more vinegar, if desired
26
Ladle into bowls
27
Garnish with cucumber, croutons, and green onions; serve
28
Prepare barbecue (medium-high heat)
29
Place first 3 ingredients on baking sheet
30
Brush with 3 tablespoons oil; sprinkle with salt and pepper
31
Brush both sides of bread with 2 tablespoons oil
32
Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper
33
Return to baking sheet
34
Grill bread until toasted, about 1 1/2 minutes per side
35
Cut 1 garlic clove in half; rub over toasted sides of bread
36
Cut bread into small cubes; reserve croutons
37
Remove charred skins and cores from tomatoes
38
Peel, seed, and core pepper; coarsely chop
39
Remove charred papery peel and core from onion
40
Set aside half of chopped cucumber for garnish
41
Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms
42
Transfer mixture to large bowl
43
Repeat with remaining tomatoes, pepper, and onion
44
Using garlic press, squeeze in remaining 2 garlic cloves
45
Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne
46
Thin soup, if desired, with cold water by 1/4 cupfuls
47
Season with salt and pepper
48
Chill at least 2 hours
49
DO AHEAD Gazpacho and croutons can be made 8 hours ahead
50
Cover gazpacho and chopped cucumber garnish separately and refrigerate
51
Cover and store croutons at room temperature
52
Season gazpacho to taste with more salt and more vinegar, if desired
53
Ladle into bowls
54
Garnish with cucumber, croutons, and green onions; serve