Grill ‘n Chill Gazpacho Recipe
With tomatoes abundant, we make this traditional cold summer soup with vine-ripened beauties and grill them for a smoky flavor. We counter-balance with a secret ingredient in the soup -- sweet watery melon. You can also just roast the tomatoes in the oven with a little smoked paprika if you don’t have a grill.
Slice the tomatoes in half lengthwise. Brush inside and out with olive oil. Season the fleshy part with salt, pepper, and oregano. Place flesh side down on a hot grill for about 8 minutes, just to char slightly; do not burn. Turn over and just let the skin grill for about 4 minutes. (You can do the same in an oven by sprinkling the tomatoes with smoked paprika and placing them on a baking sheet with Teflon® nonstick coatings for 30 minutes at 450°.) Let cool, Remove any charred pieces of tomato; chop coarsely and place in a food processor or blender. Add the bell peppers, watermelon, cucumber, scallions, vinegar, and a tablespoon of olive oil; process until smooth. This could take up to 4 minutes. Place in a fridge to chill at least one hour before serving. Garnish with cilantro and croutons.