Yes, it’s official. Everything tastes better grilled.
Even gazpacho. Especially gazpacho.
I love doing veggies on the grill. And, throwing them in a blender when you have achieved grill mark perfection takes gazpacho to a whole new level of deliciousness. Smoky is definitely a good thing here. But, warning: DO NOT COOK THE VEGGIES. Just grill. Briefly.
Just toss your traditional main gazpacho ingredients – zucchini, tomatoes, cucumber – in oil and throw them on the grill until lightly charred but not cooked. Then, add the rest of your ingredients and buzz in the blender until smooth.
We are not opposed to creative gazpacho ingredients – Exhibit A: Watermelon Feta Gazpacho. And then, there was our Gazpacho Throwdown of sorts: Anne’s classic from her childhood and my southwest twist with avocado.
My favorite Food Geek Alton Brown shares my obsession. Most hilariously viewed here. And Michelle Obama recently served gazpacho at the White House. So, I ask you: is gazpacho classy or geeky??? You decide. But promise me – make a batch either way.
Gazpacho Geeks are we ~ do share our our cold “liquid salad” obsession.
1 English cucumber, cut in half lengthwise
2 large ripe tomatoes, cut in half
1 medium zucchini, cut in half lengthwise
1 red bell pepper, halved and seeds and core removed
1 jalapeno pepper, halved, seeds and core removed
2 tablespoons extra virgin olive oil, divided
1 tablespoon tomato paste
Juice and zest of one lime
1 teaspoon cayenne pepper sauce ( I like Frank’s)
Salt and pepper to taste
Toss cucumber. tomatoes, bell pepper and zucchini in 1 tablespoon oil. Place on a very hot grill until grill marks appear – just a light char – DO NOT cook veggies!
Place grilled veggies and all remaining ingredients in a blender and blend until smooth.
Other gazpacho adventures: