May’s challenge for the Creative Cooking Crew is “what are you bringing to the BBQ?”.
So many options and ideas, but what I wanted was something refreshing for a hot summer day…Gazpacho!
I never made the grilled version so I played around and thought this was a great recipe.
10-12 tomatoes, cut in half and seeds/pulp removed
2 ounces each dry fine sherry and red wine vinegar
1/4 cup extra virgin olive oil
2 red bell peppers, whole
1 large zucchini, sliced length wise
1 teaspoon cumin
4 sprigs fresh thyme, stem removed
2-3 garlic cloves
2 slices of day old bread, crust removed
1 English cucumber, peeled and cut into chunks (save some for garnish)
tomato juice as needed
salt/pepper to taste
Being a city girl I used my grill pan and my stove to grill the veggies.
Heat your grill and brush with oil. place your tomatoes/zucchini and grill until tender.
Put peppers on flame and rotate the peppers and remove them after roasting. Place in a paper bag to sweat for easy removal of skin. Cut peppers and remove seeds.
Place everything in your food processor, except for the tomato juice. Pulse until coarsely chopped, do not over process.
Transfer to a bowl and add tomato juice until you get the consistency you like. I used about a cup. Refrigerate and serve the next day and garnish with cucumber, parsley and peppers. I also froze some of the gazpacho in ice-cube trays to keep the soup chilled upon serving.