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Recipe of Roasted Gazpacho
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Recipe of Roasted Gazpacho
Recipe

Roasted Gazpacho

10 mins
20 mins
Low
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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 roasted gazpacho and enjoy new flavors.
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Ingredients

4 portions
  • 5 roma tomatoes
  • 1/2 red peppers, unveiled
  • 1 head garlic, cool
  • 1/2 cucumbers, no skin or seeds, diced
  • 1/2 yellow onions, (you can replace with white)
  • 6 centimeters French bread, old or aged cut into cubes
  • 1/2 cups extra virgin olive oil
  • 4 tablespoons Sherry vinager
  • 1 teaspoon raw sugar
  • 2 handfuls Walnut Weber® Wood Chips
  • to taste salt
  • to taste black pepper
  • to taste croutons
  • to taste fresh coriander
  • to taste parsley
  • to taste basil
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Preparation

Prepare your Weber® grill for direct medium heat (350 ° - 450 ° F or 175 ° - 232 ° C). Moisten Walnut Weber Wood chips in water for 30 minutes before roasting.
Cut approximately the top third of the garlic head, exposing the garlic cloves. Wrap in foil with a little olive oil, salt and pepper. Place on indirect medium heat for 30-45 minutes or until soft as butter. Reservation.
Varnish with olive oil, tomatoes, pepper and onion. Place the chips directly on the coals or in your Weber Original smoked box and place the vegetables on direct heat for 15 minutes or until they are soft, turning occasionally. Remove the vegetables from the grill and reserve.
Remove the skin from the tomatoes, cut them in half and remove the heart. 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 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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