Grilled-Vegetable Gazpacho Recipe

Grilled-Vegetable Gazpacho Recipe

Photos of Grilled-Vegetable Gazpacho Recipe

How To Make Grilled-Vegetable Gazpacho

Inspired by the Spanish tradition, this vegetable gazpacho combines tomatoes, bell peppers, & zucchinis with fresh fruit juices for a brighter taste.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



  • 4large garlic cloves
  • 2large red bell peppers
  • 2large yellow bell peppers
  • 2medium zucchini
  • 1large white onion
  • 2ear corn
  • 2tbspvegetable oil
  • kosher salt and freshly ground pepper
  • tspground cumin
  • ½tspred pepper,crushed
  • 2cupstomato juice
  • ½cupfresh orange juice
  • 3tbspfresh lemon juice
  • 2tbspred wine vinegar
  • ¼cupcilantro,chopped
  • 1English cucumber


  1. Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion, and corn with the vegetable oil and season with salt and pepper.

  2. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender. Transfer the peppers to a bowl, cover with plastic, and let steam for 10 minutes.

  3. Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl.

  4. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.

  5. Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled for about 2 hours.

  6. Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber, and serve.


  • Calories: 101.28kcal
  • Fat: 3.71g
  • Saturated Fat: 0.35g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.17g
  • Polyunsaturated Fat: 0.69g
  • Carbohydrates: 16.49g
  • Fiber: 2.74g
  • Sugar: 7.23g
  • Protein: 2.99g
  • Sodium: 580.61mg
  • Calcium: 38.43mg
  • Potassium: 533.83mg
  • Iron: 1.24mg
  • Vitamin A: 76.89µg
  • Vitamin C: 163.51mg
Want to share your experience making this Grilled-Vegetable Gazpacho or discuss the recipe further? Join the conversation in our Recipe Sharing forum and let's talk about this refreshing summer soup!

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