Grilled Tomato and Pepper Gazpacho Recipe

Name: Grilled Tomato and Pepper Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions; 3 medium red bell peppers; 2 lbs plum tomatoes, halved lengthwise, and seeded; extra virgin olive oil; kosher salt; fresh ground black pepper; 2 cups reduced-sodium chicken broth (or vegetable broth); 1 tablespoon sherry wine vinegar; ¼ teaspoon Tabasco sauce (or more); 12 English cucumber, peeled, cut in half lengthwise, and seeded

Servings: persons

2 medium red onions
3 medium red bell peppers
2 lbs plum tomatoes, halved lengthwise, and seeded
extra virgin olive oil
kosher salt
fresh ground black pepper
2 cups reduced-sodium chicken broth (or vegetable broth)
1 tablespoon sherry wine vinegar
¼ teaspoon Tabasco sauce (or more)
12 English cucumber, peeled, cut in half lengthwise, and seeded

1
Cut 1-3/4 onions crosswise into 1/2-inch slices (reserve the remaining 1/4 onion).
2
Remove the stems and seeds from the peppers and cut each pepper into quarters (reserve 2 quarters for the garnish).
3
Brush or spray the onions, peppers, and tomatoes with oil.
4
Season with salt and pepper to taste.
5
Grill the peppers and onions over Direct Medium heat until the pepper skins are blistered and the onions are tender, 8 to 10 minutes, turning once or twice.
6
Grill the tomatoes skin side down over Direct Medium heat until softened and the skins are blistered, about 4 minutes.
7
Remove the vegetables from the grill.
8
When cool enough to handle, pull off the charred pepper and tomato skins and discard.
9
In a blender, working in batches if necessary, puree the vegetables and any accumulated juices with the broth.
10
Chill overnight.
11
The next day stir the vinegar and Tabasco sauce into the grilled vegetable puree.
12
Season with additional Tabasco sauce and salt to taste.
13
Finely dice the remaining 1/4 onion, the reserved red pepper, and the cucumber.
14
Serve the gazpacho cold or room temperature, topped with 1 or 2 tablespoons of diced vegetables.

322

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 10 ingredients. The key ingredients include: 2 medium red onions, 3 medium red bell peppers, 2 lbs plum tomatoes, halved lengthwise, and seeded, extra virgin olive oil, and more.

Yes, Grilled Tomato and Pepper 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 Tomato and Pepper Gazpacho

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