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posted: 6/24/2014 5:30 AM

Grilled Gazpacho

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  • Tomatoes, onions and peppers hit the grill before getting pureed for a boldly flavored gazpacho.

       Tomatoes, onions and peppers hit the grill before getting pureed for a boldly flavored gazpacho.
    Mark Welsh | Staff Photographer

 

4 large beefsteak tomatoes, sliced

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

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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

Heat grill to medium/medium-high for direct cooking.

Brush tomatoes, peppers and onion with 2 tablespoons of olive oil. Grill for 8-10 minutes until tomatoes have a char, but are still firm and the peppers and onions are charred on all sides. The peppers and onions will take a bit longer than the tomatoes.

Transfer grilled vegetables to a food processor and pulse until finely chopped. Add the remaining ½ cup olive oil, vinegar, Worcestershire, salt and hot pepper sauce; puree until smooth. Chill until ready to serve.

Serves eight.

Adapted from "Grilling in the Garden" by Diana Shaw (Three Rivers Press, 1993)

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