spicy grilled vegetable gazpacho

whelp, here we are smack dab in the middle of summer.

 

I I hope y’all had a fun  and safe holiday weekend.  Mine was a welcomed quiet time.  After a little bit of long overdue retail therapy, I found myself craving gazpacho .

I dug out my Original gazpacho recipe

as well as my Roasted veggie gazpacho

and kinda played around and came up with

spicy grilled vegetable gazpacho 

it’s similar to my roasted veggie one, but I played around with the flavors just a bit

image

Spicy gazpacho ingredients

3 tablespoons coconut oil

4 Roma tomatoes

1 cucumber, peeled and sliced

1 sweet white onion, peeled and quartered

1 habanero pepper

1 red bell pepper, halved

1 garlic cloves, not peeled

1 lime, halved

small bunch each of flat leaf parsley and dill

1 can of whole tomatoes ( I used some I canned last summer.  Buy the best tomatoes that you can find. Where this isn’t cooked  you want the best tomato flavor that you can get.  San Marzano is a great choice)

1/4 cup good Olive oil ( same reason as the tomatoes)

2 tbsp balsamic vinegar

sea salt, white pepper, freshly cracked black pepper

 

place  cukes, salt, pepper and white pepper in a high speed blender and let sit.  The salt will start to draw the moisture out of the cucumber, making for a smooth base since the cukes will have started to break down.  Alternatively, you can use a food processor if you don’t have a high speed blender, you’ll just have to make the soup in batches.

image

 

Preheat grill to medium  heat.  Place an oven safe stoneware dish on the grill with the coconut oil . Season with salt and pepper and coconut oil will melt. Remove from heat and place veggies on the grill using  a basting brush, brush the coconut oil mixture atop veggies

image

 

image

Flip the veggies after a few min and brush other side with oil mixture

Note~ each vegetable will cook at its own pace. Here, my tomatoes and habanero cooked first.  Once you see the carmalization ( those black lines are the sugars condensing and imparting a deeper flavor than raw vegatables). Transfer veggies to a plate .

 

image

 

Now, let’s build this!

image

 

Place the grilled veggies on top of the cucumbers. Add dill and parsley.

 

Purty, eh?

 

Next add the canned tomatoes with their juice

 

image

 

Sprinkle with salt and pepper and add a handful of ice cubes.

Blend. ( or process in batches if using a food processor )

image

I had to use my food pusher to get it started.  If you don’t have one, take a break every few seconds and use a spatula to free up the veggies until they move freely

 

image

 

Add olive oil and balsamic vinegar. Squirt lime juice in as well.

Taste for salt and pepper.

image.jpeg

Let sit covered in fridge for at least an hour ( if you can 😜)

 

image.jpeg

You guys.  This soup is incredible! I started by only added 1/2 of the habanero, but found that I still wanted it spicier, so I ended up using the whole thing.  Start will small amount of pepper and add what tastes right for your level of heat.

 

I served it with a bit of Mexican crema, ( you can sub sour cream ) a bot of balsamic vinegar and lime juice

image.jpeg

 

Enjoy !

 

 

Advertisements

Trackbacks

  1. […] via spicy grilled vegetable gazpacho — barefootgirl in the kitchen […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: