Grilled Vegetable Gazpacho

  • Yield 4 servings

The summer tomato soup has a rustic, smoky flavor.


12 ounces ripe but firm plum tomatoes
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small red onion, cut in 1/4-inch slices
4 to 6 tablespoons olive oil, divided
2 slices white bread, soaked in water for 10 minutes, then squeezed out
1/2 cucumber, chopped
2 garlic cloves
2 tablespoons red wine vinegar
2 cups water
1 tablespoon fresh oregano leaves
4 fresh basil leaves, plus extra for garnish
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
3 tablespoons ketchup, or 1 tablespoon tomato puree
Freshly ground black pepper


  1. Brush the tomatoes, bell peppers, and onion with 2 tablespoons of the oil. Grill the vegetables on a hot grill for 10 minutes, turning occasionally until lightly charred all over. Let cool.
  2. When cool, remove the skins and dice the vegetables finely. Place in large bowl, reserving 2 tablespoons of the diced vegetables. Crumble the bread into the bowl, then add the cucumber, garlic, vinegar, water, oregano, basil, cumin, and remaining 2 to 4 tablespoons of oil (use 2 tablespoons for a lower-fat marinade). Add sugar and ketchup and leave to marinate for at least 6 hours in the refrigerator.
  3. Blend to a fine purée in a blender or food processor. Strain through a coarse strainer. Serve well chilled, in individual bowls, with the reserved vegetables, salt and black pepper to taste, and a few croutons sprinkled on top.
  4. Garnish with basil leaves.

Recipe courtesy of The Lanesborough, London, England. Published in Best in the World II, Jennifer Keller, R.D., editor, courtesy of The Cancer Project



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