Gazpacho Soup Appetizer with Grilled Vegetables
Votes: 1
Time: 30 min plus cooling time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This gazpacho, bright as the Spanish sun, is made with yellow vegetables pre-grilled, imparting a delicious smoky aroma and flavor. It can be grilled in a pan, but it's even more delicious on a charcoal grill. Roasted tomatoes and bell peppers are blended with spices until smooth. Let the soup sit in the refrigerator to allow the flavors to meld, and serve, garnishing each serving with a drizzle of high-quality olive oil, sliced cucumbers and bell peppers, and a basil leaf. A perfect snack in the summer heat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg ripe yellow tomatoes
- 1 large yellow bell pepper, halved and seeded
- 1 small clove of garlic
- 1 small shallot, halved
- 1 tbsp. white wine vinegar
- 1 cucumber, peeled and cut in half
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 0.5 cup torn fresh basil leaves
We recommend
Recipes with similar ingredients: tomatoes, sweet pepper, cucumbers, wine vinegar, tomato soup, basil
Cooking the dish according to the recipe:
- Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until charred on all sides, about 5 minutes.
- Place in a blender with the garlic, shallot, vinegar, salt, black pepper, and half a cucumber. Blend until very smooth. With the blender running, gradually add the olive oil. Strain the gazpacho through a medium sieve into a bowl. Cover and refrigerate for at least 4 hours, or preferably overnight. Finely chop the remaining yellow pepper and cucumber halves and refrigerate.
- Before serving, season the gazpacho with salt and pepper to taste. Ladle into bowls and top with some diced bell pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
Categories:
Recipe collections
Similar recipes
