Recipe courtesy of Trisha Yearwood
Grilled Yellow Gazpacho
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- Level: Easy
- Total: 4 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 951 mg
- Level: Easy
- Total: 4 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 951 mg
Ingredients
Directions
- Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
- Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
