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Grilled Gazpacho

June 25, 2009

~ Mary ~

We enjoyed the Vegetable Coponata so much so that I had to fire up the wood coal grill again and roast up a bunch of vegetables.  This time for Grilled Gazpacho.

There were a lot of veggies and on such a small area it took about an hour to grill all of them.  I omitted the eggplant this time as it was too mushy for our palate and I added some tomatillos to the mix- it gave the tomato part of the soup a dull hue, but it rocked in flavor!

 

 

There were two kinds of tomatoes – heirloom and roma.  After taking off the skins I blended them up with the tomatillos, 4-5 Peeled Garlic Cloves and 2-3 Tbsp Red Wine Vinegar – Lime Juice would work just as well.

 

 

There were green and yellow zucchini, vidalia, green and red onions and red, jalepeno and green peppers.  Make sure you liberally use Kosher Salt while grilling.  I didn’t want everything blended so I chopped these veggies up along with handfuls of fresh herbs from the garden: Oregano – Basil – Flat Leaf Parsley.

 

 

Next I ladled over the tomato/tomatillo mix.  I  like my gazpacho thick so I didn’t add any chicken broth. Then topped it off with a dollop of Sour Cream – Plain Yogurt would work too – Grilled Garlic Oil Toast, Sliced Avocado and Chopped Cilantro.

 

And let me tell you if you PLAN AHEAD – it tastes TWICE AS GOOD the second day – pure heaven!  But, if you don’t plan ahead at least let the mixtures sit at room temperature for a minimum of an hour. 

 

 

 Here’s the recap:

 

Grilled Gazpacho

 

 

Grill up a bunch of veggies – your choice – here’s what I used: it made just under a gallon of soup.

1 of each Zucchini – Yellow & Green

Onions – 4 Med Red – 1 Lg Vidalia – 1 Bunch Green

15-20 Tomatillos 

5 Large and 8 Roma Tomatoes

Peppers – 2 Red – 1 Green – 3 Jalapeno

Go Crazy with the veggies!

Kosher Salt everything generously!

 

Skin the tomatoes and husk the tomatillos then put through a blender – John got me a hand held immersion blender and it worked great!  Blend with:

         

          2-3 Tbsp Red Wine Vinegar or Lime juice

          4-5 Peeled Garlic Cloves

 

Chop all the other veggies – optional to blend in with everything too.  Mix in with chopped veggies a bunch of herbs – of choice:

 

Handful of chopped – Oregano

Handful of chopped – Basil

Handful of chopped – Flat Leaf Parsley 

Diced Cucumber adds a nice crunch

Spoon in chopped veggies

Ladle over tomato/tomatillo mixture and top with:

Sour Cream or Plain Yogurt

Garlic Toast

Chopped Cilantro

Sliced Avocado

3 Comments leave one →
  1. June 25, 2009 1:29 pm

    that looks fantastic, i can’t wait to try it! thanks for the recipe.

  2. June 27, 2009 12:50 pm

    That gazpacho looks good. I like that it uses tomatillos!

  3. February 5, 2010 5:26 pm

    Oh my… lovely photos of gorgeous tomatillos! The dish sounds amazing… if only it weren’t the dead of winter here!

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