Grilled-Vegetable Gazpacho

Total Time: 25 min

Prep: 20 min

Cook: 5 min

Serves: 4

Easy

Toss a few vegetables onto the barbecue while you're grilling dinner one night

and you’ll have all the main ingredients needed for this wonderful gazpacho at

your fingertips. Eaten widely in Spain and Portugal, where the recipe originated, because it's served cold, it's particularly refreshing in the summertime.

To seed the cucumbers called for in the recipe, simply cut the cucumber

in half and scrape the seed out with a spoon.

Ingredients

4 sprays cooking spray
2 large fresh tomatoes, beefsteak
2 medium sweet red peppers, cored, seeded, and sliced
1 medium uncooked red onion, sliced into rings
1 medium garlic clove, unpeeled
1 cup vegetable broth, or beef broth
2 tbsp basil, fresh, chopped
3 tbsp fresh lemon juice
1 tbsp olive oil
½ tsp canned chipotle peppers, in adobo sauce, chopped
¼ tsp table salt
¼ tsp black pepper, plus more for garnish
¼ cup cucumber, seedless, thinly sliced

Instructions

Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to high, or prepare a high fire in a charcoal grill. In a fine-mesh grill basket, add tomatoes, bell peppers, onion, and garlic and, off heat, coat with nonstick spray. Transfer basket to hot grill. (If using a grill pan, coat vegetables with nonstick spray and add to a hot grill pan.) Cook until vegetables are lightly browned and tomatoes are soft, 4 to 6 minutes per side. Remove basket from grill and let cool. Rub skins off tomatoes with your fingers and peel garlic clove (you may have to trim the root end).
In a blender, coarsely purée tomatoes, bell peppers, onion, garlic, broth, and basil. Transfer soup to a large bowl or pitcher. Stir in lemon juice, oil, chipotle peppers, salt, and black pepper. Refrigerate soup until cold, 1 to 4 hours. Garnish with cucumber and more black pepper just before serving.
Serving Size: about 1 cup of Grilled-Vegetable Gazpacho.