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Smokey Gazpacho Recipe

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Grilling the vegetables gives this soup a hint of smokey flavor.

Smokey Gazpacho Recipe (+)

Directions

Start the grill or use and indoor grill pan.
Grill tomatoes, peppers and onions over medium heat, turning occasionally until vegetables are well charred all over. Do not grill the cucumber. The skins on the tomatoes will split and fall away.
As the vegetables finished grilling, place them on a baking sheet to cool. When cool enough to handle, peel, seed and remove the stems.
Transfer vegetables and garlic to a food processor and purée.
With the processor on, gradually add 1/4 cup of olive oil, then vinegar.
Transer to a bowl.
Stir in herbs and tomato juice.
Season with salt and pepper.
Refrigerate until chilled.
Ladle into bowls, drizzle with olive oil if desired.
Sprinkle with fresh herbs and parmesan cheese if desired.

Container: food processor, large bowl

Prep Time: 30 minutes

Serving Description: 1 bowl

Servings: 4

Enter desired servings:

Ingredients

-		4 cloves garlic - peeled
-		3 large tomatoes or 5 roma tomatoes
-		1 medium cucumber - peeled and seeded - cubed
-		1 green pepper
-		1 red pepper
-		1 medium onion - peeled, quartered or sliced into rings and grilled
-		1/4 cup olive oil plus extra for garnish
-		2 tablespoons red wine vinegar
-		1 cup tomato juice
-		5 basil leaves - chopped
-		3 sprigs thyme - leaves stripped from the stem - chopped
-		5 sprigs marjoram - leaves stripped from the stem - chopped

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Glossary Terms

Gazpacho

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are ...