Grilled-Vegetable Gazpacho Recipe

Name: Grilled-Vegetable Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, unpeeled; 2 red bell peppers, cored and quartered; 2 yellow bell peppers, cored and quartered; 2 zucchini, sliced lengthwise 1/2 inch thick; 1 white onion, cut into 1/2-inch slabs; 2 of corn, husked; 2 tablespoons vegetable oil; Kosher salt and freshly ground pepper; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper; 2 cups tomato juice; 1/2 cup fresh orange juice; 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1/4 cup chopped cilantro; 1 English cucumber, thinly sliced

Servings: persons

4 garlic cloves, unpeeled
2 red bell peppers, cored and quartered
2 yellow bell peppers, cored and quartered
2 zucchini, sliced lengthwise 1/2 inch thick
1 white onion, cut into 1/2-inch slabs
2 of corn, husked
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
2 cups tomato juice
1/2 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup chopped cilantro
1 English cucumber, thinly sliced

1
Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
2
Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
3
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
4
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 garlic cloves, unpeeled, 2 red bell peppers, cored and quartered, 2 yellow bell peppers, cored and quartered, 2 zucchini, sliced lengthwise 1/2 inch thick, and more.

Yes, Grilled-Vegetable 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.

That's it — enjoy your meal!

Grilled-Vegetable Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions