Name: Grilled Tomato Gazpacho
Total time: 3 h 15 min
Ingredients: 2 pounds ripe tomatoes , cored and halved along equator; 1 tablespoons plus 1/2 cup extra-virgin olive oil; Salt and pepper; 1 small cucumber , peeled and cut into 1-inch pieces; 1 slice hearty white sandwich bread , crust removed, torn into 1-inch pieces; 1 small shallot , peeled and halved; 1 small garlic clove , peeled and quartered; 1 small serrano chile , stemmed and halved lengthwise; 2 tablespoons finely minced fresh parsley; 1 teaspoon sherry vinegar , plus extra for seasoning; Water

Grilled Tomato Gazpacho

By Annie Petito

Published on May 30, 2018

Time

1¼ hours, plus 2 hours chilling

Yield

Serves 4

Ingredients

2 pounds ripe tomatoes, cored and halved along equator1 tablespoons plus ½ cup extra-virgin olive oil Salt and pepper 1 small cucumber, peeled and cut into 1-inch pieces1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces1 small shallot, peeled and halved1 small garlic clove, peeled and quartered1 small serrano chile, stemmed and halved lengthwise2 tablespoons finely minced fresh parsley 1 teaspoon sherry vinegar, plus extra for seasoningWater

Before You Begin

For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. For the ideal flavor, refrigerate the gazpacho overnight before serving. Red wine vinegar can be substituted for the sherry vinegar, if desired.

Instructions

Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Let stand for at least 15 minutes or up to 1 hour.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place tomatoes cut sides down on grill (reserve any juice left behind in bowl) and cook (covered if using gas) until tomatoes are charred and beginning to soften, 4 to 6 minutes. Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook (covered if using gas) until skin sides are charred and juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to bowl and let cool completely.

When tomatoes are cool enough to handle, place in blender along with any reserved juice, cucumber, bread, shallot, garlic, serrano, and 1 teaspoon salt; process for 30 seconds. With blender running, slowly drizzle in remaining ½ cup oil; continue to process until completely smooth, about 2 minutes longer. Strain soup through fine-mesh strainer into large measuring cup, using back of ladle or rubber spatula to press soup through strainer. Stir in parsley and vinegar. Add enough water to yield 4 cups of soup.

Cover and refrigerate for at least 2 hours to chill and develop flavors. Season with salt, pepper and extra sherry vinegar to taste. Serve.