Sometimes all it takes to reinvent the very nature of a dish is a subtle shift, a change of ingredient, a slimmer slice, a different cooking method. In this recipe a classic gazpacho takes on a new personality. Grilling the vegetables for the soup deepens the flavors and heightens the spices, turning what was once a kind of liquid salad into a main attraction. Serve it as a substantial first course, a light meal, or a summer entree by adding grilled shrimp, chicken, or sausage.

Prep: 10 minutes
Grill: 10 minutes.

– Grill screen
– Long-handled spatula.

– Make golden gazpacho by using yellow tomatoes and yellow peppers in place of red.
– Vary the spiciness with the kind of hot sauce you use.
– Deepen the color and flavor of the gazpacho by using black bread in place of the white bread to thicken it.

– To get the gazpacho chilled faster, use ice cubes in place of water. As soon as they melt, the soup will be cold enough to serve.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

Oil for coating grill screen
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 large onion, peeled and cut into wedges
3 large tomatoes, thickly sliced
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
2 large cucumbers, peeled, seeded, and finely chopped
2 slices firm white bread, crusts removed, finely crumbled
1½ cups vegetable broth
1½ cups water
1 teaspoon hot pepper sauce
¼ cup red wine vinegar
¼ cup capers.

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the bell peppers, onion, and tomatoes in a large bowl with 2 tablespoons of the olive oil and the salt and pepper. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.
3. Combine the cucumbers, bread, broth, water, hot pepper sauce, vinegar, capers, and remaining 3 tablespoons olive oil in a large serving bowl. Finely chop the grilled vegetables and add to the bowl. Adjust the salt and pepper to taste and chill thoroughly before serving.


This entry was posted on Friday, May 18th, 2012 at 5:57 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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