Grilled Tomato Bell Pepper Gazpacho Recipes
GRILLED YELLOW GAZPACHO
Provided by Trisha Yearwood
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
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