Soups & Stewsbellyfull
Grilled Vegetable Gazpacho
Classic and refreshing Gazpacho is even more delicious made with grilled garden vegetables! This cold soup is so quick and easy to make, and perfect for a light summer lunch or dinner.
👥 4 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- blender
- food processor
- bowl
📝 Preparation Steps
1
Preheat an outdoor grill to medium-high.
2
Brush zucchini and onion slices with 1 tablespoon of the olive oil and sprinkle with the salt and pepper.
large zucchini (, trimmed and sliced lengthwise)1
3
Oil grill grates and place vegetables on top. Grill, uncovered for ⏱️ 4-6 minutes, turning once halfway through, until vegetables are charred and tender. Transfer to a cutting board and allow to cool, then chop.
4
In a blender or food processor, combine the grilled vegetables, tomato juice, chopped tomatoes, bread, vinegar, Worcestershire, garlic, and cayenne (working in batches, if necessary.) Cover and blend until smooth and the desired consistency is reached (it's meant to be thick, but you can add in a touch of water if you’d like it thinner.) Drizzle in the remaining 3 tablespoons of olive oil.
garlic (, minced)1 clove
5
Transfer to a serving bowl; cover and chill for ⏱️ 3-4 hours, then portion into cups or bowls and serve with garnishes of your choice.
Nutrition Facts
calories
221 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
210 mg
protein Content
3 g
trans Fat Content
1 g
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
12 g
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