Prep 9 hrs
Cook 15 mins
This comes from a grilling website and is being posted for the Zaar World Tour to Mexico. I havent tried it but DD#1 made this for a picnic and served it with tortilla chips. There was none left so it must me good!!! Prep time includes overnite chilling time.
- 2 medium red onions
- 3 medium red bell peppers
- 2 lbs plum tomatoes, halved lengthwise, and seeded
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 2 cups reduced-sodium chicken broth (or vegetable broth)
- 1 tablespoon sherry wine vinegar
- 1⁄4 teaspoon Tabasco sauce (or more)
- 1⁄2 English cucumber, peeled, cut in half lengthwise, and seeded
- Cut 1-3/4 onions crosswise into 1/2-inch slices (reserve the remaining 1/4 onion). Remove the stems and seeds from the peppers and cut each pepper into quarters (reserve 2 quarters for the garnish).
- Brush or spray the onions, peppers, and tomatoes with oil.
- Season with salt and pepper to taste.
- Grill the peppers and onions over Direct Medium heat until the pepper skins are blistered and the onions are tender, 8 to 10 minutes, turning once or twice.
- Grill the tomatoes skin side down over Direct Medium heat until softened and the skins are blistered, about 4 minutes. Remove the vegetables from the grill.
- When cool enough to handle, pull off the charred pepper and tomato skins and discard.
- In a blender, working in batches if necessary, purée the vegetables and any accumulated juices with the broth.
- Chill overnight.
- The next day stir the vinegar and Tabasco sauce into the grilled vegetable purée. Season with additional Tabasco sauce and salt to taste.
- Finely dice the remaining 1/4 onion, the reserved red pepper, and the cucumber. Serve the gazpacho cold or room temperature, topped with 1 or 2 tablespoons of diced vegetables.