Roasted Gazpacho
weber
Gazpacho is a traditional Andalusian recipe, which consists of a cold soup made with tomato, olive oil, cucumber, pepper, onion and garlic. Since it is a cold and fresh soup, it is usually consumed in summer, but this roasted version will be perfect for any season. Follow this step by step to prepare grilled gazpacho and enjoy new flavors.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 tomatoes
  • 1/2 red bell peppers, deveined
  • 1 head garlic, fresh
  • 1/2 cucumbers, without skin or seeds, cut into cubes
  • 1/2 yellow onion, (you can substitute with white)
  • 6 centimeters french bread, old or aged cut into cubes
  • 1/2 cups extra virgin olive oil
  • 4 tablespoons sherry vinegar
  • 1 teaspoon raw sugar
  • salt
  • pepper
  • croutons
  • fresh cilantro
  • parsley
  • basil
Preparation
10 mins
20 mins
Low
  • Prepare your Weber® grill for direct medium heat (350 ° - 450 ° F or 175 ° - 232 ° C). Soak 2 handfuls of Weber Walnut Wood chips in water for 30 minutes before grilling.
  • Cut about the top third of the garlic head, exposing the garlic cloves. Wrap in aluminum foil with a little olive oil, salt and pepper. Place over medium indirect heat for 30-45 minutes or until soft like butter. Reservation.
  • Varnish the tomatoes, pepper and onion with olive oil. Place the chips directly on the embers or in your Weber Original Smoker Box and place the vegetables over direct heat for 15 minutes or until soft, turning occasionally. Remove the vegetables from the grill and reserve.
  • Remove the skin from the tomatoes, cut them in half and remove the core. Blend the hearts of the tomatoes and strain to obtain only the juice.
  • In the blender, place the tomato juice, onion, pepper and roasted garlic cloves without the skin. Also add the sherry vinegar, sugar and the rest of the olive oil. Blend until you get a homogeneous mixture. Season to taste with salt and pepper. Transfer the soup to a bowl and add the cucumber and bread. Rest in refrigeration for 1 hour.
  • Serve the soup cold. You can accompany with croutons, coriander, parsley or basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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