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Grilled Tomato Gazpacho

July/August 2007

Your rating: None Average: 3.6 (23 votes)

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.



READER'S COMMENT:
"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...
Grilled Tomato Gazpacho

3 Reviews for Grilled Tomato Gazpacho

05/12/2014
Anonymous

I added chilli pesto, oregano and kale.. yummmm

Comments
12/02/2013
Anonymous

Instead of grilling, I broiled or baked the tomatoes. In addition, I broiled the red bell pepper and skinned it.

Comments
08/05/2010
Anonymous

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.

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