Grilled Gazpacho


Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Gazpacho is Spain’s culinary lifeblood, a refreshing puree of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the realm of refreshing to unforgettable. If you are using a food processor, puree the vegetables first, then add the liquids.


  • 4 scallions, both white and green parts, trimmed
  • 2 cloves garlic, peeled
  • 1


  1. Finely chop the scallion greens and set aside for garnish. Thread the scallion whites crosswise on a skewer and add the garlic cloves. Thread the onion quarters on a second skewer. Lightly brush the scallion whites, garlic, and onion quarters with about 1 tablespoon of the olive oil.
  2. Set up the grill for direct grilling and preheat to high.
  3. When ready