Grilled Gazpacho
This refreshing gazpacho recipe features a medley of grilled vegetables blended to perfection and topped with a burst of fresh herbs. Enjoy the smoky flavors and zesty kick that elevate this classic dish to a new level. Perfect for a summer day or as a colorful appetizer at your next gathering.
— Constant Cookbook
Ingredients
- 6 plum tomatoes
- 4 heirloom tomatoes
- Salt, to taste
- Olive oil for brushing
- 2 small zucchini, sliced lengthwise into strips 1/4 inch thick
- 2 red bell peppers, halved lengthwise and seeded
- 2 jalapeño chilies, halved lengthwise and seeded
- Freshly ground pepper, to taste
- 2 English cucumbers, peeled, seeded and chopped
- 1 Tbs. hot-pepper sauce
- 1/2 cup tomato soup, plus more as needed
- Extra-virgin olive oil for drizzling
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh chervil
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
Instructions
- Core, quarter and seed the plum and heirloom tomatoes. Place the tomatoes in a colander over a bowl and sprinkle with salt. Let stand for 10 minutes. Transfer the water drained from the tomatoes to a sealed container, cover and refrigerate.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
- Brush the zucchini, tomatoes, bell peppers and chilies with olive oil, and lightly season with salt and pepper.
- Working in batches, arrange the zucchini, tomatoes, bell peppers and chilies on the grate or in the basket directly over medium-high heat. Grill, turning frequently, until soft and nicely charred on all sides, 2 to 4 minutes total for the zucchini and 10 minutes total for the tomatoes, bell peppers and chilies.
- Transfer the grilled vegetables to a platter and let cool slightly. Pick over the vegetables, removing most of the burned skin but leaving some charred bits.
- Working in batches, in a blender or food processor, combine the grilled vegetables, half of the cucumbers and the hot-pepper sauce and process until pureed. Add 1/2 cup of the tomato soup or more as needed to thin the puree to a pourable consistency. Taste and adjust the seasonings; the gazpacho should be highly seasoned and spicy. Transfer to a glass pitcher, cover and refrigerate for at least 2 hours or preferably overnight.
- To serve, fill individual clear shot glasses or espresso cups three-fourths full with the gazpacho. Mix together the chopped fresh herbs. Top each serving with 1 tsp. of the remaining cucumbers, 1 Tbs. of the reserved tomato water, 3 drops extra-virgin olive oil and a pinch of the herbs. Serve immediately. Serves 8 to 10.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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