Grilled Gazpacho Soup
Grilled Gazpacho Soup
Get this quick and easy grilled vegetable soup recipe by Robert Rainford from One Night in Singapore.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 10 servings
  • 4 Scallions, both white and green parts, trimmed
  • 4 cloves of Garlic, peeled
  • 1 medium Red onion, peeled and quartered (root end removed)
  • ½ cup of Extra virgin olive oil
  • 2 slices of ¾ inch thick French bread
  • 6 fresh, ripe Tomatoes (about 2½ lbs)
  • 1 medium Red pepper
  • 1 medium Green pepper
  • 1 medium English Cucumber, unpeeled
  • 1 tablespoon of chopped fresh Basil (15ml)
  • 1 tablespoon of chopped fresh Tarragon (15ml)
  • 1 tablespoon of chopped fresh Oregano (15ml)
  • 1 tablespoon of chopped fresh flat Leaf parsley (15ml)
  • 3 tablespoons of Red wine vinegar (45ml) or more to taste
  • ½ cup to 1 cup of Cold water as needed
  • 1 teaspoon of Hot sauce
  • Salt and pepper to taste
  1. Finely chop the scallion greens and set aside for garnish
  2. Preheat the grill to high
  3. Thread the garlic bulbs onto a soaked bamboo skewer
  4. Thread the red onions onto a soaked bamboo skewer. Lightly brush these with a tablespoon of olive oil
  5. Oil the grate and place the skewers on the grill. These will cook for 4-8 minutes until nicely browned
  6. Add the tomatoes and peppers. The tomatoes will take approximately 8-12 minutes to char The peppers will need 15-20 minutes. Pull these all off when done and set aside to cool
  7. Place the bread slices on the grill until they are darkly toasted - about 1 -2 minutes per side
  8. Remove the charred skins from the cooled onions, tomatoes and peppers
  9. Core and seed the peppers
  10. Cut all of the now grilled ingredients into 1 inch cubes
  11. Place the tomatoes into a blender and begin blitzing
  12. Add the rest of the ingredients
  13. Add the herbs, vinegar and the remaining oil
  14. Puree until smooth and adjust the seasoning
  15. Add water to adjust thickness of the soup

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