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tomatoes on the grill

Fire Roasted Gazpacho


  • Author: Robyn

Ingredients

Scale
  • 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

Instructions

  1. 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)
  2. 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.
  3. Grill the tomatoes, cucumbers, peppers, garlic and poblanos pepper until nice char marks form on all sides.
  4. Remove the veggies and place in a big pot. Add your water.
  5. With an immersion blender, mix everything together until uniform in consistency.
  6. Add the olive oil, vinegar, salt and pepper to taste.
  7. Add more water if you want a thinner consistency.
  8. Add the basil at the end with one last blend with the immersion blender.
  9. Chill at least three hours before serving so the flavors have time to meld together.
  10. Garnish with diced avocado and fresh basil.