Grilled Tomato Gazpacho

Grilled Tomato Gazpacho

3 Reviews
From: EatingWell Magazine July/August 2007

Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds ripe plum tomatoes
  • 1 small red bell pepper
  • 1 English cucumber, peeled and seeded, divided
  • 1/2 cup torn fresh or day-old country bread, (crusts removed)
  • 1 small clove garlic
  • 2-3 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon piment d'Espelette, (see Ingredient Note) or hot Spanish paprika or pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
  3. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
  4. Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving.
  • Ingredient Note: Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.

Nutrition information

  • Serving size: 1 scant cup
  • Per serving: 84 calories; 5 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1641 IU vitamin A; 37 mg vitamin C; 22 mg calcium; 1 mg iron; 219 mg sodium; 406 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (35% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

Reviews 3

May 11, 2014
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By: EatingWell User
I added chilli pesto, oregano and kale.. yummmm
December 02, 2013
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By: EatingWell User
Instead of grilling, I broiled or baked the tomatoes. In addition, I broiled the red bell pepper and skinned it.
August 05, 2010
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By: EatingWell User
I wanted more garlic but don't like too much raw garlic, so I fried some on low in 1 T of butter and 1 T of olive oil. I blended that into a paste with a hard boiled egg and bread crumbs, then added the tomatoes and bell pepper. I used basil instead of parsley simply because I have it growing. With my changes, this makes an incredibly delicious soup, although not a true gazpacho.