Nothing like taking on the heat and escaping to España with a cool soup. This Grilled Tomato Gazpacho has a fire-roasted, extra-smoky depth of flavor that screams summer and sparks mouth-watering fireworks.
As you can see, we’re still in a bbq frenzy. After grilling skewers, lamb burgers, lettuce, and dessert, we figured why not soup?! Firing up the grill concentrates the sweet flavor of tomatoes, peppers, and red onion. Caramelized garlic-infused olive oil, a good splash of sherry vinegar, lime juice, and a dash of zest add layers of balancing flavors, bringing this classic Spanish dish full circle.
I love using a griddle on top of the grill to make sure precious ingredients don’t fall through the grates. Or worse, the dripping juices of tomatoes ignite a fire where everything burns. Know your grill and take precautionary steps. There’s nothing worse than great ingredients lost to little foresight. The next two photos show the progression of grilling onion, tomatoes and peppers. Keep the peppers directly on the grill to get the most char. The tomatoes and onion are safer on the grill pan, but could go right on the grates. Just check on them more often.
Blend the gang into a deliciously bold combination of sweet, savory flavors. Serve up beautiful, simple bowls of fire-roasted gazpacho with diced and sliced cucumber, plenty of fresh basil, and lots of crusty bread for mopping. Hope you and yours love this as much as me and mine. XXOOs Kim
Grilled Tomato Gazpacho
- ⅓ cup olive oil, plus 2 tablespoons
- 4 garlic cloves, peeled and left whole
- 2 lbs plum tomatoes (about 10)
- 2 red bell peppers
- 1 small jalapeño (optional)
- 2 medium red onions, cut horizontally into ½-inch slabs
- ½ English hothouse cucumber, peeled, seeded and chopped (about ⅔ cup)
- 2 tablespoons Sherry wine vinegar
- 1 teaspoon sugar
- Juice and zest of 1 lime
- Salt and pepper
- Garnish with finely diced cucumber, mini cucumber slices, fresh basil, and lime wedge
- Preheat grill over medium-high heat. Heat ⅓ cup olive oil and garlic cloves in a small skillet over medium-low heat. Cook until the garlic is caramelized and tender, about 5 minutes. Place garlic in a small dish, and pour oil into a measuring cup. Set aside.
- In a large bowl, toss tomatoes, bell peppers, and jalapeño with 1 ½ tablespoons olive oil. Place onion slices on a plate and brush both sides with remaining oil. Sprinkle all the vegetables with salt and pepper. Grill the tomatoes and onion slices until soft and slightly charred, about 5 minutes per side. Grill the peppers until mostly charred on all sides, about 15 minutes total, turning frequently. Place peppers in a paper bag to steam for 15-20 minutes.
- Peel and seed the peppers. Puree half of the tomatoes, peppers, onions, cucumber, garlic and vinegar in a blender until almost smooth, leaving a little texture.. Transfer mixture to a large bowl. Repeat with remaining tomatoes, peppers, onions, cucumber, garlic and vinegar, then with motor running stream in garlic-infused oil. Pour mixture into bowl with the first batch. Whisk in sugar, lime juice and zest. Season with salt and pepper, to taste. Cover gazpacho and chill at least 2 hours or overnight.
- To serve, ladle into bowls or shooter glasses. Top with diced and thinly sliced cucumber, fresh basil, and squeeze of lime.