Grilled Vegetable Gazpacho |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames. Ingredients:
3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds) |
1 onion, sliced crosswise into 1/4-inch-thick slices |
1/4 cup extra-virgin olive oil, divided |
1 (1-ounce) piece french bread baguette, cut into 2 slices |
cooking spray |
1 red bell pepper |
1 jalapeño pepper |
1/2 cup water |
2 1/2 tablespoons fresh lemon juice, divided |
3/4 teaspoon kosher salt, divided |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, crushed |
2 cups thinly sliced, quartered english cucumber |
1/4 cup minced green onions |
3 tablespoons fresh cilantro leaves |
Directions:
1. Preheat grill to medium-high heat.
2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking spray. Place bread on grill rack, and grill 1 1/2 minutes on each side or until toasted. Remove from grill. Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers after 4 minutes. Remove peppers from grill. Place peppers in a small paper bag; fold tightly to seal. Let stand for 20 minutes. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes. Peel and seed peppers.
3. Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2 teaspoon salt, black pepper, and garlic in a blender; process until smooth. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with about 1/3 cup cucumber mixture.
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