Gazpacho, a cold soup made of raw, blended vegetables, is probably not one of those things you would think to make on the grill. But 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!
Originally hailing from Spain, gazpacho is an ancient dish that comes from the Arabic word for “soaked bread” as the traditional recipe includes bread crumbs as a thickener. As a popular summer recipe, the cold soup is refreshing with in-season vegetables and herbs. Another great rendition of gazpacho is this Smoked Watermelon Gazpacho, the epitome of summer flavors!
For my version of gazpacho, I opted not to use bread, but you can certainly use my recipe as a jump off for however you want to tweak the dish! Scott, aka my “chief tasting officer,” said my Fire Roasted Gazpacho was a “landmark recipe” and probably the best thing I’ve made in six months. Then I took the gazpacho to a dinner party down the street and it was a HIT!
Because I love fun presentation, 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 bulb of garlic
- 1 small bag of mini bell peppers (8 oz.)
- 2 tsp. white wine vinegar
- 1 cup water (or more)
- Dash of 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)
- Prepare your veggies to go on the grill: wash everything, slice the cucumbers into thin, lengthwise pieces, and put the garlic cloves onto skewers so they can go on the grill.
- Grill the tomatoes, cucumbers, peppers, garlic and poblanos 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 three hours before serving so the flavors have time to meld together.
- Garnish with diced avocado and fresh basil.
Did you enjoy this Fire Roasted Gazpacho? Check out these related recipes!