I added chilli pesto, oregano and kale.. yummmm
Grilled Tomato Gazpacho
From EatingWell: 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.
3 Reviews for Grilled Tomato Gazpacho
Instead of grilling, I broiled or baked the tomatoes. In addition, I broiled the red bell pepper and skinned it.
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.