Grilled Tomato-Bell Pepper Gazpacho

Name: Grilled Tomato-Bell Pepper Gazpacho
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 3½ pounds tomatoes; 1 whole red bell pepper; 1 whole red onion; 8 tablespoons extra-virgin olive oil; 3 slices country-style bread; 3 cloves garlic; 1 whole cucumber; 3 tablespoons Sherry wine vinegar; 2 teaspoons fresh marjoram; ¾ teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; ¾ cup cold water; 3 whole green onions; note; note; note

A refreshing Spanish-style cold soup made with grilled tomatoes, bell peppers, and onions, seasoned with smoky paprika and aromatic spices. This chilled gazpacho is garnished with crispy homemade croutons, cucumber, and green onions.

6 servings

2 hr 50 min

Published October 4, 2025

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Ingredients

•3½ pounds tomatoes
•1 whole red bell pepper
•1 whole red onion
•8 tablespoons extra-virgin olive oil
•3 slices country-style bread
•3 cloves garlic
•1 whole cucumber
•3 tablespoons Sherry wine vinegar
•2 teaspoons fresh marjoram
•¾ teaspoon smoked paprika
•½ teaspoon ground cumin
•¼ teaspoon cayenne pepper
•¾ cup cold water
•3 whole green onions
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Cooking Instructions

1.
Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.
25 min
2.
Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.
140 min
3.
Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.
5 min

Grilled Tomato-Bell Pepper Gazpacho

6 servings

2 hr 50 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3½ pounds tomatoes

•1 whole red bell pepper

•1 whole red onion

•8 tablespoons extra-virgin olive oil

•3 slices country-style bread

•3 cloves garlic

•1 whole cucumber

•3 tablespoons Sherry wine vinegar

•2 teaspoons fresh marjoram

•¾ teaspoon smoked paprika

•½ teaspoon ground cumin

•¼ teaspoon cayenne pepper

•¾ cup cold water

•3 whole green onions

•note

Cooking Instructions

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

25 min

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

140 min

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

5 min