Lionheart Wines
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Grilled Tomato-Bell Pepper Gazpacho

Grilled Tomato-Bell Pepper Gazpacho

Serves 6

Ingredients:

  • 3 ¼ to 3 ½ lbs. firm but ripe medium tomatoes
  • 1 8 to 9 oz red bell pepper
  • 1 8 to 9 oz red onion, unpeeled, quartered lengthwise
  • 8 tblspn extra-virgin olive oil, divided
  • 3 5x3x1/2 inch slices country-style bread
  • 3 garlic cloves, divided
  • 1 10 to 11 oz cucumber, peeled, halved, seeded, cut into small cubes, divided
  • 3 tblspn Sherry wine vinegar
  • 2 tspn chopped fresh marjoram
  • ¾ tspn smoked paprika
  • ½ tspn ground cumin
  • ¼ tspn cayenne pepper
  • ¾ cup cold water (optional)
  • 3 green onions, cut into thin strips

Directions:

  • Prepare barbecue (medium-high heat).
  • Place first 3 ingredients on baking sheet.
  • Brush with 3 tablespoons oil; sprinkle with salt and pepper.  Brush both sides of bread with 2 tablespoons oil. 
  • Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper.  Return to baking sheet. 
  • Grill bread until toasted, about 1 ½ minutes per side.  Cut 1 garlic clove in half; rub over toasted sides of bread.  Cut bread into small cubes; reserve croutons.
  • Remove charred skins and cores from tomatoes.  Peel, seed, and core pepper; coarsely chop.  Remove charred papery peel and core from onion.  Set aside half of chopped cucumber for garnish. 
  • Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms.  Transfer mixture to large bowl.  Repeat with remaining tomatoes, pepper, and onion. 
  • Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. 
  • Thin soup, if desired, with cold water by ¼ cupfuls.  Season with salt and pepper.  Chill at least 2 hours
  • Season gazpacho to taste with more salt and more vinegar, if desired.  Ladle into bowls.  Garnish with cucumber, croutons, and green onions.

  • Serve

Do ahead: Gazpacho and croutons can be made 8 hours ahead.  Cover gazpacho and chopped cucumber garnish separately and refrigerate.  Cover and store croutons at room temperature.

Bon Appetit – August 2007
Pg. 79

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