Name: Grilled Gazpacho
Yield: Serves 8 as a First Course
Cuisine: Spain
Ingredients: 4 scallions, both white and green parts, trimmed; 2 tablespoons red wine vinegar, or more to taste; ¼ cup mixed chopped fresh herbs, such as basil, oregano, tarragon, and/or flat-leaf parsley; 2 cloves garlic, peeled; 1 medium-size red (bell) pepper; 1 medium-size green bell pepper; Salt and freshly ground black pepper; ½ to 1 cup cold water; 1 medium-size cucumber, peeled; ⅓ cup extra-virgin olive oil; 2 slices (each ¾ inch) country-style white bread or French bread; 1 medium-size red onion, peeled and quartered (leave the root end on); 5 medium-size ripe tomatoes (about 2½ pounds)

Preparation info

Serves
8
as a First Course

Difficulty
Easy

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.

Ingredients

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

Method

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.
Set up the grill for direct grilling and preheat to high.
When ready

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Ingredients

Method

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