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tomatoes on the grill
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Fire Roasted Gazpacho

Author: Robyn

Ingredients

  • 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

  • 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.