Grilled Gazpacho Recipe

Name: Grilled Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups apple or oak wood chips, Cooking spray, 4 green onions, trimmed, 1 small red onion, peeled and quartered, and more.

Yes, Grilled Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Gazpacho

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