Grilled Yellow Gazpacho
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 951
- Total: 4 hr 25 min (includes chilling time)
- Active: 30 min
Ingredients
2 1/4 pounds ripe yellow tomatoes
1 large yellow pepper, halved and seeded
1 small clove garlic
1 small shallot, halved
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves
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.