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Grilled Gazpacho
Photo: Markus Spiske

Grilled Gazpacho

16 ingredients openrecipes
Grilled Gazpacho

Grilling the vegetables for a cold gazpacho adds an unexpected depth of flavor. This summer soup tastes best when prepared a day in advance, refrigerated overnight to meld the flavors together and finished with fresh herbs at the table.

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Estimated Nutrition (whole recipe, rough)

228
Calories
4g
Protein
14g
Fat
24g
Carbs

Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Red Bell Pepper 1 medium (119g) 31
Plum 1 medium (66g) 30
Tomato 1 medium (123g) 22
Cucumber 1/2 cup sliced (52g) 16
Black Pepper 1 tsp ground (2.3g) 6
Tarragon 1 tsp dried (0.5g) 2
Chives 1 tbsp (3g) 1
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Sauce not in our table 0
Soup not in our table 0
Chervil not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 6 plum tomatoes
  • 4 heirloom tomatoes
  • Salt, to taste
  • Olive oil for brushing
  • 2 small zucchini, sliced lengthwise into strips 1/4 inch thick
  • 2 red bell peppers, halved lengthwise and seeded
  • 2 jalapeño chilies, halved lengthwise and seeded
  • Freshly ground pepper, to taste
  • 2 English cucumbers, peeled, seeded and chopped
  • 1 Tbs. hot-pepper sauce
  • 1/2 cup tomato soup, plus more as needed
  • Extra-virgin olive oil for drizzling
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh chervil
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh tarragon

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By williamssonoma · Recipe sourced from openrecipes

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