Grilled Gazpacho

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.

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)