Grilled Tomato And Red Pepper Gazpacho Recipe

Name: Grilled Tomato And Red Pepper Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None red peppers, quartered, deseeded; 6 None tomatoes, halved, deseeded; 1 None red onion, thickly sliced; 4 cloves garlic, unpeeled; 2 None cucumbers, deseeded, roughly chopped; 2 tbsp red wine vinegar; 1 3/4 cups tomato juice; 1 tbsp roughly chopped fresh flat-leaf parsley leaves, plus extra, to serve; 1 1/2 tbsp butter, melted; 1 tbsp olive oil; 1 tbsp finely grated Parmesan cheese; 3 slices white bread, crusts removed, quartered

Servings: persons

3 None red peppers, quartered, deseeded
6 None tomatoes, halved, deseeded
1 None red onion, thickly sliced
4 cloves garlic, unpeeled
2 None cucumbers, deseeded, roughly chopped
2 tbsp red wine vinegar
1 3/4 cups tomato juice
1 tbsp roughly chopped fresh flat-leaf parsley leaves, plus extra, to serve
1 1/2 tbsp butter, melted
1 tbsp olive oil
1 tbsp finely grated Parmesan cheese
3 slices white bread, crusts removed, quartered

1
Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel skin and chop roughly.
2
Oil a grill pan or large frying pan and place over medium-high heat. Cook tomatoes, onion and garlic until tender. When cool enough to handle, peel garlic.
3
Blend or process peppers, tomatoes, onion, garlic, cucumbers, vinegar, tomato juice and parsley until smooth. Transfer to a large bowl, cover and chill for 3 hours, or until cold.
4
Meanwhile, to make the Parmesan croutons, combine butter, oil and cheese in a small bowl. Add bread and toss to coat. Toast on a heated oiled grill pan until browned on both sides.
5
To serve, stir 1/4 cup cold water into gazpacho. Serve sprinkled with croutons and parsley.

181

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 12 ingredients. The key ingredients include: 3 None red peppers, quartered, deseeded, 6 None tomatoes, halved, deseeded, 1 None red onion, thickly sliced, 4 cloves garlic, unpeeled, and more.

Yes, Grilled Tomato And Red 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 Red Pepper Gazpacho

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