Grilled Vegetable Gazpacho Recipe

1      Reviews by:    Lively McFarland   Grilled Vegetable Gazpacho Recipe grills tomatoes, garlic cloves, mushrooms, red onion, bell pepper and jalapeno pepper then using processor blends with red wine vinegar, oregano, chipotle chili powder to create a delicious grilled vegetable soup. Food Category:    Soup Cuisine Origin:    Northeastern    Servings:4 Calories per Serving:182 Print Preview Rate This Recipe Prep Time:   18 Minutes Cook Time:   2 Hours 28 Minutes Total Time:   2 Hours 46 Minutes

INGREDIENTS

• 5 beefsteak tomatoes, quartered
• 3 garlic cloves, peeled
• 4 tbsp olive oil, divided
• 1/4 tsp + 1 1/2 tsp salt, divided
• 2 portabello mushrooms, stems and gills removed
• 1 small red onion, sliced into 1/2-inch thick rings
• 1 orange bell pepper
• 1 jalapeno pepper
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp chipotle chili pepper powder
• Black pepper, to taste
• Chopped parsley, to garnish

DIRECTIONS

• In a large bowl, toss tomatoes and garlic with 2 tablespoons olive oil and 1/4 teaspoon salt. Thread garlic cloves onto a metal or soaked bamboo skewer. Preheat grill to medium-high heat. Place garlic skewer and quartered tomatoes on grill; reserve oil mixture. Cook 3-4 minutes per side or until tender and lightly charred. Remove to a parchment lined tray to cool.
• Add 1 tablespoon olive oil to reserved oil mixture and brush onto mushrooms, onion slices, whole bell pepper and jalapeno pepper. Place vegetables on the grill (use a grill basket if needed) and cook 4-5 minutes per side, or until tender with char marks. The bell pepper will take longer as you want to grill each side. Place mushrooms, onions slices and jalapeno on tray with tomatoes. Place bell pepper in a small bowl, cover with plastic wrap and let sit 15-20 minutes.
• Peel bell pepper; the skin should easily separate. Remove stem and seeds from bell pepper and jalapeno pepper. Place cooled tomatoes, garlic and residual juices in a food processor and blend until smooth. Add seeded jalapeno (for milder soup use only 1/2 pepper), half of onion slices, vinegar, 1 1/2 teaspoons salt, 1 tablespoon olive oil, oregano and chili powder and blend until smooth. Add black pepper, to taste.
• Dice mushrooms, remaining onion slices and bell pepper and place in a large bowl. Stir in pureed tomato mixture. Cover with plastic wrap and refrigerate 1-2 hours for chilled soup. For warm or room temperature soup, simply ladle into 4 bowls. Garnish with parsley.

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