Roasted Gazpacho

weber
Gazpacho is a traditional Andalusian recipe, which consists of a cold soup made with tomatoes, olive oil, cucumber, bell pepper, onion, and garlic. Since it is a cold and refreshing soup, it is usually consumed in the summer, but this roasted version will be perfect for any season. Follow this step-by-step guide to prepare roasted gazpacho and enjoy new flavors.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
33
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 5 tomatoes
  • 1/2 red bell peppers, deveined
  • 1 head garlic, fresh
  • 1/2 cucumbers, peeled and seeded, diced
  • 1/2 yellow onion, (you can substitute with white)
  • 6 centimeters french bread, old or aged, diced
  • 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 medium direct heat (350° - 450 °F or 175° - 232 °C). Soak 2 handfuls of Weber Walnut Wood chips in water for 30 minutes before grilling.
  • Cut off approximately 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 indirect medium heat for 30-45 minutes or until soft like butter. Set aside.
  • Brush the tomatoes, bell pepper, and onion with olive oil. Place the chips directly on the coals or in your Weber Original smoker box and place the vegetables over direct heat for 15 minutes or until they are soft, turning them occasionally. Remove the vegetables from the grill and set aside.
  • Remove the skin from the tomatoes, cut them in half, and remove the core. Blend the tomato cores and strain to obtain only the juice.
  • In the blender, combine the tomato juice, onion, bell pepper, and roasted garlic cloves without the skin. Also add the sherry vinegar, sugar, and the rest of the olive oil. Blend until smooth. Season to taste with salt and pepper. Transfer the soup to a container and add the cucumber and bread. Chill in the refrigerator for 1 hour.
  • Serve the soup cold. You can garnish with croutons, cilantro, parsley, or basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by