Gazpacho with charred tomatoes

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    Gazpacho with grilled tomatoes
    Gazpacho with grilled tomatoes
    Gazpacho with grilled tomatoes
    Gazpacho with charred tomatoes
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    Gazpacho is so easy to make and yet is a real crowd pleaser on a warm summer's day. Charring the tomatoes adds a nice overtone to the dish but, if your pushed for time, the recipe won't fail if you can't char!
    Servings Prep Time
    6 servings 30 minutes
    Cook Time Passive Time
    10 Minutes 2 hours
    Servings Prep Time
    6 servings 30 minutes
    Cook Time Passive Time
    10 Minutes 2 hours
    Gazpacho with grilled tomatoes
    Gazpacho with charred tomatoes
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Gazpacho is so easy to make and yet is a real crowd pleaser on a warm summer's day. Charring the tomatoes adds a nice overtone to the dish but, if your pushed for time, the recipe won't fail if you can't char!
    Servings Prep Time
    6 servings 30 minutes
    Cook Time Passive Time
    10 Minutes 2 hours
    Servings Prep Time
    6 servings 30 minutes
    Cook Time Passive Time
    10 Minutes 2 hours
    Ingredients
    Servings: servings
    Units:
    Instructions
    1. Preheat a grill or grill pan to medium high.
    2. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes.
    3. Transfer to a liquid measuring cup. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.
    4. Put the bread cubes in a bowl, cover with water and let soak 2 minutes. Drain, squeeze dry and set aside.
    5. Mince the garlic and mash it into a paste with the flat side of a knife.
    6. Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil until fully coated and grill until charred. This will only take about 3 minutes per side.
    7. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender. Add salt to taste and puree until smooth. While still blending, add half the spiced oil from your measuring cup.
    8. Pour the mixture through a fine-mesh sieve into a bowl.
    9. Repeat for the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil again salting to taste. Now strain that mixture into the bowl.
    10. Chill the soup at least 2 hours.
    11. Slice the capsicum and celery tops. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables. Garnish with the rosemary and coriander and stand back for the compliments.
    Recipe Notes

    Add a Lebanese cucumber diced into 1 cm cubes for added texture, visual interest and taste!

    Note that coriander (cilantro) is strongly disliked by about 5% of all people. You can substitute parsley if needed :)

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