Comida Kraft
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Grilled Tomato-Bell Pepper Gazpacho

 KacieJM
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
3
hr.
Servings

6 servings

What You Need

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Make It

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  • Prepare grill to 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 1/2 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 1/4 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.

Notes

* The flavors of the cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be. * Total time includes time the soup must chill before serving.

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