Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 20 min
Servings: 4
Recipe By: Karen Miles
From: Savvy
Grilled Gazpacho
Gazpacho is a cold Spanish soup, often the soup du jour in warm, tomato-harvesting weather. Grilling some of the vegetables adds depth to the soup.
Ingredients
grilled vegetables for soup
4 large ripe tomatoes, coarsely chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 small cucumber, peeled and chopped
1 tablespoon parsley
1 cup tomato juice
1/4 cup red wine vinegar
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 small cucumber, peeled and chopped
1 tablespoon parsley
1 cup tomato juice
1/4 cup red wine vinegar
soup
2 tablespoons olive oil
1 teaspoon garlic granules
1 teaspoon basil
1 teaspoon savory
1/2 teaspoon cayenne (optional)
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1 avocado, peeled and sliced (for garnish)
4 tablespoons sliced almonds (for garnish)
1 teaspoon garlic granules
1 teaspoon basil
1 teaspoon savory
1/2 teaspoon cayenne (optional)
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1 avocado, peeled and sliced (for garnish)
4 tablespoons sliced almonds (for garnish)
Directions
Combine tomatoes, bell peppers, and onion with 1 tablespoon of olive oil. Spread on cooking sheet. Broil until vegetables are lightly browned, stirring once. Remove and set aside.
Combine 2 tablespoons olive oil plus all other ingredients except garnishes. Stir in grilled vegetables. Refrigerate for a few hours (or overnight). Top with avocado and almond slices when serving.
Combine 2 tablespoons olive oil plus all other ingredients except garnishes. Stir in grilled vegetables. Refrigerate for a few hours (or overnight). Top with avocado and almond slices when serving.
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