Grilled Vegetable Gazpacho

Grilled Vegetable Gazpacho – this classic refreshing chilled soup gets a delicious make-over with grilled garden vegetables! Perfect for a light summer lunch or dinner.

Whose garden is bursting right now?

We needed to tear out our garden a few years ago when we put in a pool and haven’t gotten around to rebuilding it yet. *sad violin*

BUT our neighbors have a bounty of peaches, cherries, tomatoes, and squash, which they graciously offer to me every summer. To which I graciously accept!

I put the tomatoes to good use last week in a pasta salad and then on BLTs, but this past weekend I had a hankering for Gazpacho.

Gazpacho is a chilled refreshing soup originating in the Southern Spanish region, usually made with the freshest raw vegetables, and served during the sweltering summer months.

I decided to grill the zucchini and onion, which made it even more delicious!

Grilled Vegetable Gazpacho

Grilled Vegetable Gazpacho - this classic refreshing chilled soup gets a delicious make-over with grilled garden vegetables! Perfect for a light summer lunch or dinner.

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Course: Soup

Prep Time: 20 minutes

Cook Time: 6 minutes

Chill Time: 2 hours

Total Time: 2 hours 26 minutes

Servings: 4

Ingredients

• 1 large zucchini , trimmed and sliced lengthwise
• 1 small red onion , cut into 1/4-inch slices
• 1/4 cup extra virgin olive oil , divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups tomato or V-8 juice
• 2 cups chopped ripe tomatoes
• 1 cup chopped day-old Italian bread
• 1 tablespoon red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 garlic clove , minced

Instructions

• Preheat an outdoor grill to medium-high.
• Brush zucchini and onion slices with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Oil grill grates and place vegetables on top. Grill, uncovered for 4-6 minutes, turning once halfway through, until vegetables are charred and tender. Transfer to a cutting board and allow to cool slightly, then chop.
• In a blender or food processor, combine the grilled vegetables, tomato juice, chopped tomatoes, bread, vinegar, Worcestershire, and garlic (working in batches, if necessary.) Cover and blend until smooth and the desired consistency is reached, adding a touch of water if you’d like it thinner. Drizzle in the remaining 3 tablespoons of olive oil.
• Enjoy right away or transfer to a serving bowl; cover and chill for a couple hours before serving.

Notes

If you’d like a bit of a kick, add a pinch of cayenne pepper or Sriracha hot sauce.

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