Smoky Grilled Gazpacho with Charred Vegetables
This innovative twist on classic Spanish gazpacho features fire-kissed tomatoes, peppers, and onions grilled to smoky perfection. A refreshing chilled soup that captures the essence of spring barbecue season.
Ingredients
- 6 large ripe tomatoes, halved
- 2 red bell peppers, quartered and deseeded
- 1 large cucumber, halved lengthwise
- 1 red onion, cut into thick rounds
- 3 cloves garlic, unpeeled
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1 slice day-old crusty bread, crusts removed
- 500ml cold water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves, for garnish
Instructions
Preheat your barbecue grill to medium-high heat, approximately 200°C.
Brush the tomato halves, bell peppers, cucumber halves, onion rounds, and garlic cloves lightly with 2 tablespoons of olive oil.
Place vegetables on the grill and cook for 8-10 minutes, turning occasionally, until charred and softened. Remove each vegetable as it becomes tender.
Allow grilled vegetables to cool for 10 minutes. Peel the garlic cloves and remove any heavily blackened skin from the peppers.
Soak the bread slice in 100ml of the cold water until softened, about 2 minutes.
Add the grilled vegetables, soaked bread, remaining olive oil, sherry vinegar, smoked paprika, salt, and pepper to a blender.
Blend until smooth, adding the remaining cold water gradually until desired consistency is reached.
Taste and adjust seasoning as needed. Refrigerate for at least 1 hour until thoroughly chilled.
Serve in chilled bowls, drizzled with extra virgin olive oil and garnished with fresh basil leaves.
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