Grill ‘n Chill Gazpacho Recipe

Servings: 6

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.



2 pounds ripe red Roma tomatoes

Olive oil

Salt and pepper

1 tablespoon dried oregano

½ green bell pepper, seeded and coarsely chopped

1 cup coarsely chopped seedless watermelon

1 cup coarsely chopped, peeled and seeded cucumber

2 tablespoons minced scallions

1 tablespoon red wine vinegar

2 tablespoons finely chopped cilantro

Italian croutons

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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.  

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