Traditional recipes

Grilled Tomato-Bell Pepper Gazpacho

Grilled Tomato-Bell Pepper Gazpacho


  • 3 1/4 TO 3 1/2 pounds firm but ripe medium tomatoes
  • 1 (8- to 9-ounce) red bell pepper
  • 1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
  • 8 tablespoons extra-virgin olive oil, divided
  • 3 (5 x 3 x 1/2-inch) slices country-style bread
  • 1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
  • 3 tablespoons (or more) Sherry wine vinegar
  • 2 teaspoons chopped fresh marjoram
  • 3/4 teaspoon smoked paprika*
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup (about) cold water (optional)
  • 3 green onions, cut into thin strips

Recipe Preparation

  • 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 11/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

  • 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.

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

Reviews Section

Best Vegan Watermelon-Tomato-Bell Pepper Gazpacho

Yield: 6 to 8 servings

For a long time, I thought I didn’t care for gazpacho. And I don’t like the rich, tomato-y kind that tastes like a Bloody Mary.

But this ain’t that! I adore my quick, light version that combines watermelon, tomato, bell pepper, cucumber, onion, and garlic with some delicious spices and a bit of lime juice for that needed little zip.

If you grew up in the South, you might be familiar with salting the flesh of a watermelon before eating it. Somehow it makes the fruit taste even sweeter. So, avoid skimping on the salt. But at the same time, don’t over-salt. Finding that sweet spot, no pun intended, is essential to a soup with lively flavors.

Food scarcely gets more beautiful, more nutritious, or more easy to put together than this one-processor meal. It is low-calorie, includes no added fat, and is filling without being heavy. It is low in protein, however, so you might pair it with chickpea salad or marinated and grilled tofu or tempeh.

And it is great stand-up cocktail party food because, served in glasses, guests can sip as they mingle.

1.5 pounds seeded watermelon cubes

1 large cored tomato, cut into chunks (I like a gnarly heirloom variety)

1 large seeded orange or yellow bell pepper (red would be fine too)

1-8 inch cucumber, cut into chunks (I leave peel on and seeds in for nutrition)

1 medium yellow onion, peeled and cut into chunks

3 to 4 large cloves garlic, peeled and halved

Optional: 1/2 cup loosely packed cilantro leaves and tender stems

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1 teaspoon sea salt or to taste

1/4 teaspoon freshly ground black pepper

Optional garnishes: roasted or grilled corn kernels diced tomato, bell pepper, or cucumber minced jalapeno pine nuts, toasted or not vegan sour cream sprigs of cilantro a sprinkling of smoked paprika and/or slices of lime, cut from edge to center, and hung on rim of martini glass, if using.

Place half of fruit and vegetable chunks and all of lime juice, spices, and optional cilantro in the bowl of a large food processor and process until as smooth as you want. Pour into a large bowl. Process remaining fruit and vegetables to the same consistency, pour into bowl, and stir well to completely combine. Chill for at least a couple of hours and serve in cups, bowls, or glasses for spooning or sipping, garnished as desired.

Leave a Reply Cancel reply

You must be logged in to post a comment.

Recipe Summary

  • olive oil-flavored cooking spray
  • 1 green bell pepper, halved and seeded
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped fresh basil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon herb vinegar, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.

Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Gazpacho Sauce

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

become a HEALTHY HEDONIST! subscribe to get my FREE e-book How to Meal Prep Like a Pro

Andean Corn and Cheese Salad

Andean Corn and Cheese Salad is one of our quickest, easiest, and most delicious vegetable salads. In the tradition of Andean cuisine, this dish relies on the simple flavors of local fresh vegetables to create a balanced and vibrant dish. I love the way the bright fresh flavors in this salad are contrasted with soft salty chunks of creamy queso blanco. This recipe is adapted from one of our favorite cookbooks of the year: Gran Cocina Latina by Maricel Presilla. This beautifully compiled and thoroughly researched tome is an incredible resource for people interested in exploring the diverse and vibrant food of Latin America.

Ingredients of Roasted Tomato and Bell Pepper Soup

  • 500 gm tomato
  • 4 leaves thyme
  • 1 tablespoon extra virgin olive oil
  • black pepper as required
  • 1 cup water
  • 2 clove garlic
  • 1/2 onion
  • salt as required
  • 1 red bell pepper
  • 2 tablespoon ricotta cheese

How to make Roasted Tomato and Bell Pepper Soup

Step 1

To start with, spread the baking sheet on a clean and dry surface. Meanwhile, cut the tomatoes in two halves and deseed them. Wash the red bell pepper in running water and cut it, and then slice the onion. Now, arrange tomatoes, onions, garlic cloves and red bell pepper on the baking sheet.

Step 2

Meanwhile, pre-heat oven at 250 degree Celsius and season the veggies on the baking sheet with some black pepper and salt. Then, roast the vegetables in the oven for about 45 minutes until golden brown. When done, remove the veggies from the oven and let them cool at room temperature.

Step 3

Once the vegetables are cooled, transfer them to a blender jar and add thyme leaves in it as well. Blend the roasted veggies to a fine puree. Add a little water in between to obtain the desired consistency.

Step 4

When done, transfer the mixture to a bowl, cover the bowl with a lid and refrigerate overnight. Take out when done and stir to check the consistency of soup.

Step 5

Now, transfer the soup to a serving bowl and garnish with the ricotta cheese. The Roasted Tomato and Bell Pepper Soup is ready and can be enjoyed hot or chilled, as you like.

Grilled Tomato-Bell Pepper Gazpacho - Recipes

Welcome to my
Online Cookbook.

Here you will find some of the recipes that have been requested by our website and restaurant visitors over the years. d

Chef Don in Sunset Magazine
"Cross the Pacific Northwest with the Mediterranean and it tastes like Andaluca,"
February, 1997

Chef Don in Wine Spectator
"One of the most innovative restaurants in Seattle these days is the stylish Andaluca, which opened last June in the Mayflower Hotel. The menu, overseen by Chef Don Curtiss, draws inspiration from native ingredients and Mediterranean Cuisine"
May 15, 1997

Chef Don in
The Magazine of La Cucina Italiana
"BOAR 101"
February, 2001

Chef Don in Signature Pasta
as One of "America's Top 26 Chefs"
Winter 2000

Chef Don in His Garden
Seattle P-I
July 20th, 2000

Chef Don Profile
Seattle Times
July 1st, 1998

Cabrales Crusted Steak
Restaurants and Institutions
February 15th, 1997

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 12 ounces tagliatelle or fettuccine
  • 1 8-ounce container sour cream
  • 6 tablespoons chopped fresh Italian parsley, divided

Melt butter with oil in large nonstick skillet over medium heat. Add garlic stir until pale golden, about 1 minute. Add beets and cayenne reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

It's like drinking your salad! July 22, 2009 12:43 PM Subscribe

I've been jonesing for gazpacho for days. We went to this restaurant for dinner a couple weeks ago and I had an amazing gazpacho as a first course. I can't stop thinking about it. I've perused my standard go-to,, but I'm not sure which concoction to go with. When in doubt, I figure the Hivemind would know best.

Mefites, hit me with your best gazpacho recipes.

Best answer: Here's what I use (I don't really keep track of measurements, just keep adding ingredients till the blender is almost full)

- at least one big can of diced tomatoes
- 2 or 3 big cucumbers (peeled, seeded, and cubed)
- a green pepper (sliced)
- fresh cilantro (chopped)
- fresh parsley (chopped)
- garlic (chopped)
- onion (diced)
- a tablespoon or so of olive oil
- stale bread (torn up)
- a few ice cubes
- salt & pepper
- tabasco sauce (a few drops)
- lime juice (squeezed from a real lime, not store-bought)
- a couple avocados (sliced)

Blend everything but the avocados in a blender. Pour into bowls. Mix in some avocado slices, then add a few more on top.

One idea I've never tried but would really like to (inspired by Deborah Madison) is to do a "gazpacho party," centered around a huge bowl of gazpacho, with little bowls that have garnishes. In addition to the avocados, other garnishes could include croutons, sliced hard-boiled eggs, olive oil, herbs/spices, green pepper slices, cucumber cubes, etc.

Another idea: use yellow tomatoes (instead of red) and yellow peppers (instead of green) = yellow gazpacho.

Also, try Tastespotting for lots of unusual gazpachos (white, cantaloupe, strawberry, watermelon, etc.).
posted by Jaltcoh at 1:01 PM on July 22, 2009 [1 favorite]

5 pounds of tomatoes, minus seeds, etc
5 green peppers, cored
5 cucumbers, peeled
2 slices bread (any kind, I've used pita, wheat and sourdough)
1 onion
4 cloves of garlic
1 bottle tomato juice

I cut up everything and put it into the food processor in batches. I soak the bread in the juice first.

Once all the vegetables have been blended together, I add 2 tablespoons olive oil and the following to taste:
Lemon juice
Balsamic vinegar
Hot sauce
Stir everything together and chill for at least 4 hours before serving I like it with olives and feta mixed in.
posted by lemonwheel at 1:31 PM on July 22, 2009

Best answer: I don't have a gazpacho recipe to share, but since you mentioned epicurious I thought I would offer up my so far nearly foolproof method for selecting from their many recipes. I just look for the one with the most reviewers saying they would make the recipe again. So, this gazpacho recipe, with 131 reviewers, 4 forks, and a 95% remake rating looks very promising.

By the way, thanks for linking to that restaurant. I live fairly nearby and it looks like one to try!
posted by katie at 2:20 PM on July 22, 2009

This gazpacho recipe is one that was recommended and I have always wanted to try it. Yum.

If you like drinking your salad, have you ever tried your hand at making posole? Oh. My. God. so. good. My neighbor gave me a lesson in making the authentic kind and it is the BOMB. I'm on my third (and last day) of eating it for every meal except breakfast, experimenting with the fresh garden add-on's, and it is still making me swoon with delight. I've been using shredded chicken that was grilled and marinated in lime, the hominy was made in a broth of chicken, as well as garlic and onion that was pulverized in the blender. Topped with crunchy fresh radish, shredded lettuce, fresh cilantro (I like it better than oregano), finely diced onion, and slices of fresh avocado. Crumble some tortilla chips and squeeze a lime over the top. Divine. My husband adds a roasted jalapeno hot sauce to his, but I am a wimp and love mine with the heat. We don't use tomatoes or cheese. It is a dish that screams SUMMER-YUM!
posted by jeanmari at 2:43 PM on July 22, 2009

Response by poster: Oh, and katie, that's my usual epicurious method, too! :) I just thought that somebody here might already have a tried and true kickass recipe.

jeanmarl- I've never heard of posole. Is it kind of like a soup or a stew or none of the above? It looks yum (though as much as I like the *look* of radishes, I don't like the taste of them).
posted by dancinglamb at 2:51 PM on July 22, 2009

I just go to the supermarket and get all the crunchy veggies - celery, carrots, radishes, bell peppers, red onion, cucumber, serrano chile pepper, like that. I also get fresh tomatoes, the canned just didn't cut it. Chicken or beef broth, depending on how much body I wanted, and I use spicy hot V8 as the base - adds sodium, but I only prepare it once in a while.

I use my Nicer Dicer on the crunchy veggies (deseeding the tomatoes, bell peppers and cucumbers) and combine it all in a big bowl and get it nice and cold.

Season servings to taste with olive oil, Worcestershire sauce, red wine vinegar, some kind of hot sauce, ground cayenne pepper, sea salt, freshly-ground pepper. makes me hungry just thinking about it!
posted by DandyRandy at 2:51 PM on July 22, 2009

I don't have a better gazpacho recipe than any suggested here, but I can suggest the single best gazpacho-topper ever: toasted pumpkin seeds. Buy some of these seeds raw, sprinkle a little water on them, and then some coarse salt. Put them on the tray in your toaster oven for maybe five minutes - until they just brown and puff up - and then toss them, still hot, onto the gazpacho which you've already placed in bowls. (And which is already garnished with some fresh parsley.) The little sizzle they make will bring you many "OOOH"s from guests, and the crunchy texture and heat make for a fantastic contrast with the cold soup.

Oh, I can also add that a few tomatillos blended together with the tomatoes and cukes really livens up any gazpacho.

Thanks for reminding me that it is indeed gazpacho season! Gotta make some this weekend.
posted by Dr. Wu at 2:59 PM on July 22, 2009 [1 favorite]

dancinglamb, I don't usually like radishes either. But in this dish they are amazing. Raw and crunchy and cool and subtle. The dish is more like a stew/salad. And you can always leave them off. The loveliness of posole (or pozole) is that it you add whatever toppings of fresh veggies you have on hand to the base of hominy, onion, garlic and chicken (or pork) before topping with lime juice. Kind of like knowing how to make a basic risotto and then embellishing it as you wish. Here are some variations (and some drool-worthy pics):

One of the (many) wonderful things about this dish is that it tastes better made in advance and the base of it can last a few days in the fridge while you vary the toppings. I had never had hominy before and thought it was a funky type of creamy pasta before I found out what it was. Delicious!

I am not really an enthusiastic cook. But this was so easy to make that I was shocked. My neighbor is from Mexico and is an amazing cook. So when she served this to us one afternoon in her kitchen, I begged her to teach me how to make it. In about an hour (and thanks to Altavista Babelfish to help augment my poor Spanish), she had me cooking away. I have a group of friends who tend a veggie garden and she has offered to put together another cooking class for us in a neighborhood kitchen because this was so well received. A dish that is tasty, healthy and fun to make with friends. Let me know if you try it.
posted by jeanmari at 3:33 PM on July 22, 2009

Made with cucumbers instead of tomatoes. Probably not what you're looking for, but highly recommended.
posted by ShooBoo at 4:21 PM on July 22, 2009

Response by poster: ShooBoo- Looks interesting. I've had mango gazpacho at a wedding before that was outrageously good. I actually tracked down the caterer to get the recipe. I have to dig it out.

jeanmari- I will give the pozole a shot one day soon (I'm laid up from knee surgery, hence the need for quick blender recipes, where I can just provide direction to Mr. dancinglamb!).
posted by dancinglamb at 4:32 PM on July 22, 2009

Watermelon gazpacho is a summertime staple around here. Chunks of seedless watermelon, whirred in the blender (squished with a potato masher in a pinch), combined with diced red onion, minced jalapeno & cilantro, lime juice, and a pinch of salt.

Chill and enjoy -- ideally on a raft trip down Hells Canyon, which is how I had it the first time. Between the 105 degree heat and the tiny flakes of ice suspended in mouth-twangling rose-red sweet yumminess, it was and is one of the best things I ever put in my mouth.
posted by ottereroticist at 5:35 PM on July 22, 2009 [2 favorites]

posted by lottie at 5:38 PM on July 22, 2009 [2 favorites]

Do you wait all year for local tomatoes? Maybe you grow some yourself on the patio or in raised beds, or do you prefer to shop early at the farm stand to score the best specimens? Whether homegrown or store-bought, fresh tomatoes are the star of summer meals.

And they are worth waiting for. Tomatoes are at their most flavorful in summer, and whether you tend to reach for a simple sandwich of sliced tomatoes with mayonnaise and salt on your favorite bread or a Caprese salad, know that there are an endless number of ways to enjoy fresh tomatoes when the time is just right. The recipes gathered here use beefsteaks, cocktail tomatoes, cherry tomatoes, and other small to medium-sized tomatoes, not the heirloom varieties.

Tomatoes star in simple weeknight pastas that keep cooking to a minimum, which is exactly what you want when the weather turns warm. They're paired with their summer friends corn and zucchini in a savory slab pie that's a worthy vegetarian entrée and perfect picnic food. Can't get enough of the tomato, corn, and zucchini mix? You'll find it again in a hearty, colorful grain salad. You'll also find these red fruits&mdashyes, fruits&mdash in salads with beets and a simple all-tomato salad where lemon zest and olives accentuate the juicy sweetness of the sliced fruits.

When shopping for tomatoes, remember that they often don't travel well and the best-tasting tomatoes are grown locally. Look for ones that yield slightly to pressure and are fragrant and heavy for their size. The skin should be smooth, brightly colored, and free of blemishes. Keep tomatoes at room temperature. Don't refrigerate them unless you have a cut tomato you didn't use up, as it will affect their flavor.

But most importantly, remember to enjoy fresh tomatoes while they're at their peak. These summer recipes will ensure you do just that.

Watch the video: Καλλιέργεια Ντομάτας και Πιπεριάς της Οικοτεχνίας Μπουλέκου - Αρόω (December 2021).