Mediterranean Grilled Vegetable Soup

July/August 1993

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Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky gazpacho-like soup. Make it a meal: Serve with Pan Bagna for a delightful warm-weather Mediterranean meal.

Mediterranean Grilled Vegetable Soup

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:


  • 2 red bell peppers, seeded and quartered lengthwise
  • 1 yellow bell pepper, seeded and quartered lengthwise
  • 2 small zucchini, (8 ounces total), trimmed and quartered lengthwise
  • 1 red onion, peeled and cut into 1/2-inch-thick slices
  • 1 teaspoon extra-virgin olive oil
  • 3 large vine-ripened tomatoes, (1 1/4 pounds), cored and chopped
  • 1 clove garlic, peeled
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1/4 cup shredded basil leaves
  • 1 tablespoon red-wine vinegar
  • Salt & freshly ground pepper, to taste


  1. Prepare a grill or preheat the broiler.
  2. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.
  3. Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.
  4. Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir in water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 56 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 59 mg sodium; 480 mg potassium.

Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (217% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable

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