Imagine a dish that captures the essence of summer in a single spoonful - a vibrant, smoky gazpacho that transforms ordinary vegetables into a culinary masterpiece. This isn't just another cold soup; it's a love letter to grilling, fresh ingredients, and the magic that happens when fire meets fresh produce. Prepare to embark on a flavor journey that will revolutionize your summer dining experience and make you the star of every backyard gathering!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 medium tomatoes, diced
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Prepare the vegetables by washing and cutting the tomatoes, cucumber, bell pepper, zucchini, and red onion into roughly 1-inch pieces. Ensure they are similar in size for even grilling.
- Toss the diced vegetables with 2 tablespoons of olive oil, minced garlic, salt, and pepper in a large mixing bowl until evenly coated.
- Spread the vegetables on the grill in a single layer. Grill for 8-10 minutes, turning occasionally to ensure all sides are lightly charred and slightly softened.
- Remove the grilled vegetables from the heat and let them cool for 5-10 minutes at room temperature.
- Transfer the grilled vegetables to a food processor or blender. Add the remaining olive oil, red wine vinegar, and pulse until the mixture reaches a smooth, slightly chunky consistency.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Chill the gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld and the soup to cool completely.
- Before serving, give the gazpacho a quick stir. Ladle into chilled bowls and garnish with fresh basil leaves.
- Serve immediately and enjoy the vibrant, smoky flavors of this grilled vegetable gazpacho.
Tips
- Choose peak-season vegetables for maximum flavor intensity. The fresher your ingredients, the more spectacular your gazpacho will be.
- Don't rush the grilling process - allow vegetables to develop those beautiful char marks that add depth and smokiness to the soup.
- For an extra flavor boost, consider adding a small amount of smoked paprika or roasted garlic to enhance the grilled notes.
- Chill your serving bowls beforehand to keep the gazpacho refreshingly cool and maintain its vibrant temperature.
- If you prefer a smoother consistency, blend the gazpacho longer. For a chunkier texture, pulse the vegetables briefly.
- This gazpacho can be made a day ahead, allowing flavors to meld and intensify overnight - making it perfect for advance meal preparation.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
