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
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.
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
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 .
Now, let’s build this!
Place the grilled veggies on top of the cucumbers. Add dill and parsley.
Next add the canned tomatoes with their juice
Sprinkle with salt and pepper and add a handful of ice cubes.
Blend. ( or process in batches if using a food processor )
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
Add olive oil and balsamic vinegar. Squirt lime juice in as well.
Taste for salt and pepper.
Let sit covered in fridge for at least an hour ( if you can 😜)
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