Grilled Vegetable Gazpacho

Grilled Vegetable Gazpacho

Classic and refreshing Gazpacho is even more delicious made with grilled garden vegetables! This cold soup is so quick and easy to make, and perfect for a light summer lunch or dinner.

Prep Time20

Chill Time4

Total Time4 20

Course: Soup

Cuisine: Italian

Keyword: Gazpacho recipe

Servings:

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 regular or spicy 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 clove garlic , minced
pinch of cayenne pepper
optional garnishes: small homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

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, then chop.
In a blender or food processor, combine the grilled vegetables, tomato juice, chopped tomatoes, bread, vinegar, Worcestershire, garlic, and cayenne (working in batches, if necessary.) Cover and blend until smooth and the desired consistency is reached (it's meant to be thick, but you can add in a touch of water if you’d like it thinner.) Drizzle in the remaining 3 tablespoons of olive oil.
Transfer to a serving bowl; cover and chill for 3-4 hours, then portion into cups or bowls and serve with garnishes of your choice.

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