Gazpacho is not one of those things you would think you could make on the grill. But you must trust me when I tell you that taking the extra step and grilling all the ingredients adds so much additional flavor that you will forever be spoiled having it this way! Scott, my “Chief Tasting Officer”, said this was a “landmark recipe” and probably the best thing I’ve made in 6 months. He said this one is special. I took this soup to a dinner party down the street and it was a HIT! I put out fresh basil leaves and chopped up Florida avocado for garnish. As tomatoes are still in season, this is a great dish to take advantage all of that yummy tomato goodness.
- 3 lbs tomatoes, small to medium sized. I used a mixture of san marzano and Campari tomatoes. The smaller tomatoes will get more exposure to the grill
- 2 large cucumbers
- 1 poblano pepper
- 1 head of garlic
- 1 small bag of mini bell peppers (8 oz.)
- 2 tsp white wine vinegar
- 1 cup water (or more)
- dash olive oil
- 1 tbsp sea salt (I used bourbon barrel smoked sea salt)
- 1 tbsp black pepper (I used bourbon barrel smoked pepper)
- 1 tsp sugar (to cut the acidity)
- 1 large bunch basil
Preheat your charcoal grill for medium direct heat – about 350 degrees. (You can use gas but you will not get as much smokiness so use charcoal if you can). Next, prepare your veggies to go on the grill: wash everything and slice the cucumbers into thin lengthwise pieces, put the garlic cloves onto skewers so they can go on the grill. Grill the tomatoes, cucumbers, peppers, garlic, and poblano pepper until nice char marks form on all sides.
Remove the veggies and place in a big pot. Add your water. With an immersion blender, mix everything together until uniform in consistency. Add the olive oil, vinegar, salt and pepper to taste. Add more water if you want a thinner consistency. Add the basil at the end with one last blend with the immersion blender. Chill at least 3 hours before serving so the flavors have time to meld together.
Garnish with diced avocado and fresh basil.