Fire Roasted Gazpacho
Ingredients
The vegetables
-
3
lbs
tomatoes, small to medium sized
-
2
large
cucumbers
-
1
unit
poblano pepper
-
1
bulb
garlic
-
8
oz
mini bell peppers
-
1
large bunch
basil
The liquids and seasonings
-
2
tsp
white wine vinegar
-
1
cup
water
-
1
dash
olive oil
-
1
tbsp
sea salt
-
1
tbsp
black pepper
-
1
tsp
sugar
Instructions
- Preheat the charcoal grill to medium direct heat at about 350 degrees.
- Prepare the vegetables by washing them, slicing the cucumbers, and skewering the garlic cloves.
- Grill the tomatoes, cucumbers, peppers, garlic, and poblano until char marks form.
- Remove the vegetables and place them in a large pot, adding water.
- Blend the mixture with an immersion blender until smooth.
- Stir in olive oil, vinegar, salt, and pepper to taste.
- Adjust the consistency with more water if desired.
- Add basil and blend again briefly.
- Chill the gazpacho for at least three hours before serving.
- Garnish with diced avocado and fresh basil before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
4g
Sodium
800mg
Cholesterol
0mg
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