Grilled Tomato Gazpacho with Cucumber and Basil

Name: Grilled Tomato Gazpacho with Cucumber and Basil
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings servings
Cuisine: Spanish
Ingredients: 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

Jennifer

1 year ago

Cuisine: Spanish

Categories: Soups, Healthy Meals & Vegetables

Grilled Tomato Gazpacho with Cucumber and Basil is a refreshing and flavorful twist on the classic chilled Spanish soup. This vibrant dish features ripe tomatoes grilled to perfection, enhancing their natural sweetness and adding a smoky depth. The grilled tomatoes are then blended with crisp cucumbers, fragrant basil, and other traditional gazpacho ingredients like onions, garlic, and peppers, creating a harmonious balance of flavors. This chilled soup is not only delicious but also healthy and hydrating, perfect for warm summer days or as a light and refreshing starter.

Tags:

gazpacho

spicy

Difficulty: EASY

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Serving Size: 6 servings

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.