Breaking News Bar
posted: 5/30/2012 5:32 AM

Grilled Gazpacho

Success - Article sent! close
  • This summery Grilled Gazpacho and more grilled vegetable recipes on Page 8.

      This summery Grilled Gazpacho and more grilled vegetable recipes on Page 8.
    Courtesy of Steve Legato/Running Press


4 large beefsteak tomatoes, sliced

2 red bell peppers, stemmed, seeded and cut in half lengthwise

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 large red onion, sliced

2 tablespoons plus ½ cup extra-virgin olive oil, divided

¼ cup red wine vinegar

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

1 teaspoon hot pepper sauce

1 tablespoon butter

1½ cups bread crumbs

Prepare a hot fire in your grill. Brush beefsteak tomatoes, red peppers and red onion with 2 tablespoons of olive oil. Grill 8-10 minutes, turning once, until the tomatoes have some char but are still firm and the peppers and onions are nicely charred on all sides.

Transfer the grilled vegetables to a food processor and pulse until finely chopped. Add the remaining ½ cup extra-virgin olive oil, vinegar, Worcestershire, salt and hot pepper sauce; purée until smooth. Serve immediately or refrigerate until chilled.

For the garnish: Heat the butter in a large skillet until foamy. Add bread crumbs and toast, stirring often, until nicely browned.

To serve: Ladle the gazpacho into bowls, top with the breadcrumbs and other garnishes.

Serves eight.

Cook's note: Garnish with any of the following toppings: chopped cucumber and green onions, halved cherry tomatoes, chopped cilantro or a dollop of sour cream.

"The Gardener and The Grill" by Karen Adler and Judith Fertig (Running Press, 2012)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.