4 large beefsteak tomatoes, sliced
2 red bell peppers, stemmed, seeded and cut in half lengthwise
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.
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)