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Grilled Tomato-Bell Pepper Gazpacho Recipe

Grilled Tomato-Bell Pepper Gazpacho Recipe

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Ingredients

Count

Nutrition

261

Calories

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Ingredients:

Serving

3 1/4 to 3 1/2 lb firm but ripe medium tomatoes
1 (8- to 9-oz) red bell pepper
1 (8- to 10-oz) red onion, unpeeled , quartered lengthwise
8 tbsp extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
1 (10- to 11-oz) cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tbsp (or more) sherry wine vinegar
2 tsp chopped fresh marjoram
3/4 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions , cut into thin strips

Directions:

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.
Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.
Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.38 Kcal (1094 kJ)
Calories from fat	178.66 Kcal
		% Daily Value*
Total Fat	19.85g	31%
Sodium	98.99mg	4%
Potassium	834.05mg	18%
Total Carbs	19.08g	6%
Sugars	11.98g	48%
Dietary Fiber	4.91g	20%
Protein	3.89g	8%
Vitamin C	77.3mg	129%
Vitamin A	0.9mg	29%
Iron	14.9mg	83%
Calcium	61.5mg	6%

Amount Per 100 g
Calories	55.46 Kcal (232 kJ)
Calories from fat	37.91 Kcal
		% Daily Value*
Total Fat	4.21g	31%
Sodium	21mg	4%
Potassium	176.97mg	18%
Total Carbs	4.05g	6%
Sugars	2.54g	48%
Dietary Fiber	1.04g	20%
Protein	0.83g	8%
Vitamin C	16.4mg	129%
Vitamin A	0.2mg	29%
Iron	3.2mg	83%
Calcium	13mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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