Grilled Tomato Gazpacho

Guiding Stars

A lovely fresh recipe for a summer day.

  1. 2 lbs. ripe plum tomatoes
  2. 1 small red bell pepper
  3. 1 English cucumber, peeled and seeded, divided
  4. 1/2 cup country bread, torn
  5. 1 small clove garlic
  6. 2-3 Tbsp red-wine vinegar, or to taste
  7. 1 Tbsp chopped fresh parsley
  8. 1/4 tsp paprika or pinch of cayenne pepper
  9. 1/2 tsp salt
  10. 1/4 tsp pepper
  11. 2 Tbsp extra virgin olive oil

Serves 6.

  • Preheat grill to medium-high.
  • Grill tomatoes and bell pepper, turning a few times until they soften, and the skins are blistered and charred in spots, about 8 minutes.
  • Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender.
  • When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
  • Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, paprika or cayenne, salt, and pepper.
  • Blend until smooth. Add oil and blend until well combined.
  • Refrigerate until room temperature or chill for at least 1 hour.
  • Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.

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