Grilled Vegetable Gazpacho with Fresh Basil
Experience a refreshing twist on a classic Spanish soup with our Grilled Vegetable Gazpacho with Fresh Basil, where the smokiness of grilled vegetables meets the zesty flavors of fresh basil and ripe tomatoes, creating a perfect harmony of taste that's both invigorating and satisfying.
Equipment
- Grill
- Large bowl
- Blender or food processor
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound ripe tomatoes, quartered
- 1 medium red bell pepper, halved and seeded
- 1 medium yellow bell pepper, halved and seeded
- 1 small red onion, peeled and cut into wedges
- 1 medium zucchini, sliced lengthwise
- 2 cloves garlic, unpeeled
- 3 tablespoons extra virgin olive oil
- 1 cucumber, peeled and diced
- 1/4 cup red wine vinegar
- 1/4 cup fresh basil leaves, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 cups cold water
- Ice cubes for serving
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, toss the tomatoes, bell peppers, red onion, zucchini, and garlic with 2 tablespoons of olive oil, salt, and pepper.
- Place the vegetables on the grill and cook for about 5 minutes on each side, until they are nicely charred and softened. Grill the garlic for about 10 minutes, turning occasionally, until softened.
- Once grilled, set aside the vegetables to cool slightly. Squeeze the garlic out of its skin and discard the skin.
- In a blender or food processor, combine the grilled vegetables, grilled garlic, cucumber, red wine vinegar, fresh basil leaves, remaining olive oil, smoked paprika, cumin, and cold water. Blend until smooth.
- Taste and adjust the seasoning with additional salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve the chilled gazpacho in bowls with ice cubes, garnished with fresh basil leaves.
Notes
To enhance the flavors, consider adding a splash of sherry vinegar or topping with diced avocado and crumbled feta cheese. For a protein boost, add in some cooked and chilled shrimp or white beans. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.