Ingredients
- 2 pounds ripe plum Tomatoes
- 1 small red Bell Pepper
- 1 peeled and seeded, divided English cucumber
- 1 small Garlic Clove
- 2-3 tablespoons Red Wine Vinegar
- serve the gazpacho in clear Spanish wine tumblers to show off the rich color. INGREDIENTS 2 pounds ripe plum tomatoes 1 small red bell pepper 1 English cucumber, peeled and seeded, divided 1/2 cup torn fresh or day-old country bread, crusts removed 1 small clove garlic 2-3 tablespoons red-wine vinegar 1 tablespoon chopped Fresh Parsley
- 1/4 teaspoon piment d’Espelette or pinch of cayenne pepper or Hot Spanish Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Pepper
- 2 tablespoons Extra-Virgin Olive Oil
Directions
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring tomatoes, cucumber, pepper, garlic and parsley. A slight twist on the summer classic, this grilled tomato gazpacho is made from tomatoes then pureed with cucumbers.
Recipe credit: webmd.com
Steps
1 Done | Preheat grill to medium-high. |
2 Done | Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots for about 8 minutes. |
3 Done | Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin and cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender. |
4 Done | Add half the cucumber to the blender along with garlic, vinegar to taste, parsley, piment d’Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. |
5 Done | Add oil and blend until well combined. Refrigerate until room temperature or chilled for at least 1 hour. |
6 Done | Before serving, finely dice the remaining cucumber and bell pepper and stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper. |
