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.
Serves:
Ingredients
- 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
- 1½tspground cumin
- ½tspred pepper,crushed
- 2cupstomato juice
- ½cupfresh orange juice
- 3tbspfresh lemon juice
- 2tbspred wine vinegar
- ¼cupcilantro,chopped
- 1English cucumber
Instructions
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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.
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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.
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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.
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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.
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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.
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Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber, and serve.
Nutrition
- 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
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