Most tomato-based gazpacho recipes produce a thin, bright red soup. When you grill the vegetables first, however, and work all those luscious charred bits into the mixture, the soup thickens dramatically (think salsa), and isn't as clear. But it's more substantial than the versions made with uncooked salad vegetables. Add cubes of avocado to the top, along with cilantro or parsley, if you like.
Grilled vegetable gazpacho
2 zucchini, halved lengthwise
1 yellow squash, halved lengthwise
1 red bell pepper, cored, halved, and seeded
1 jalapeno or other small chili pepper, cored, halved, and seeded
2 leeks, trimmed and halved lengthwise
Olive oil (for sprinkling)
Salt and pepper, to taste
Handful fresh basil leaves, stemmed
32 ounces vegetable or tomato juice
Generous dash sriracha or other hot sauce
1 avocado, peeled, pitted, and cut into 1/2-inch cubes
1. Light a charcoal grill or set a gas grill to medium-high.
2. In a roasting pan, lay the zucchini, squash, bell and hot pepper, and leeks in one layer. Sprinkle them with oil, salt, and pepper. Grill the vegetables, turning several times, for 10 to 15 minutes or until they are tender. Set aside to cool.
3. Chop the vegetables into 1-inch pieces.
4. In a blender, combine the vegetables, basil, and 3 cups of the juice. Work the mixture until it is a coarse puree.
5. Tip the vegetables into a bowl, add the remaining juice and taste for seasoning. If you prefer more heat, add the hot sauce. Ladle into bowls.
6. In a small bowl, toss the avocado with the juice of 1 lemon. Garnish the bowls with the avocado. Cut the remaining lime into 6 pieces. Serve the soup with lime. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.