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Grileld Gazpacho |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grileld Gazpacho recipe on the web!!SPAIN Special Equipment: 2 long bamboo skewers, soaked for 1 hour in cold water to cover and drained Gazpacho is Spain’s culinary life blood, a refreshing purée of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the realm of refreshing to unforgettable. If using a food processor, purée the vegetables first, then add the liquids. _ scallion, both white and green parts, trimmed _ clove garlic, peeled _ red onion, medium sized, peeled and quartered (but root ends left on) ___ c olive oil, extra virgin _ slice white bread, county-style or French Bread (each 3/4 inch) _ tomatoes, fresh, ripe (about 2 1/2 pounds) _ red bell pepper, medium sized _ cucumber, medium sized, peeled ___ c mixed chopped fresh herbs, such as basil, oregano, tarragon, and/or Italian (flat-leaf) parsley _ tbs red wine vinegar, or more to taste ___ to 1 c water, cold, or more as needed Salt and freshly ground black pepper, to taste 1. Preheat the grill to high. 2. Finely chop the scallion greens and set aside for garnish. Thread the scallion whites crosswise on a skewer and add the garlic cloves. Thread the onion quarters on a second skewer. Lightly brush the scallion whites, garlic, and onion quarters with about a tablespoon of the oil. 3. When ready to cook, oil the grill grate. Place the skewers on the hot grate and grill, turning with tongs, until the vegetables are nicely browned, 4 to 8 minutes in all. Transfer to a plate to cool. Add the bread slices to the grate and grill until darkly toasted, 1 to 2 minutes per side. Set aside. Grill the tomatoes and bell peppers until the skins are nicely charred, about 8 to 12 minutes in all for the tomatoes, 16 to 20 minutes for the peppers. Transfer to a platter to cool. Using a paring knife, scrape the charred skins off the tomatoes, onions, and peppers (don’t worry about removing every last bit). Core and seed the peppers. 4. Cut the scallion whites, garlic, onions, toast, tomatoes, bell peppers, and cucumber into 1 inch pieces. Place the pieces in a blender, adding the tomatoes first, along with the herbs, 2 tablespoons vinegar, and the remaining oil. Process to a smooth purée. Thin the gazpacho to pourable consistency with water as needed, and season with salt and pepper. 5. The gazpacho can be served now, but it will taste even better if you chill it for an hour or so to allow the flavors to blend. Just before serving, correct the seasoning, adding salt or vinegar as necessary. To serve, ladle the gazpacho into bowls and sprinkle with the chopped scallion greens. Serves 8 as a first course Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vietnamese Beef Jerky / Thit Bo Kho Indonesian Beef and Coconut Sates / Sate' Lalat Pastrami Grilled in Grape Leaves Dutch West Indian Chicken Kebabs / Boka Dushi Silver Paper Chicken Siagon Garlic-Lemongrass Wings Star Anise Wings Australian Beer-Barbecued Wings I Spicy Chile Wings Hong Kong Honey-Glazed Wings Grilled Chicken Wings With Hong Kong Spices / Shek O Wings Eat It and Beat It Wings Grilled Shrimp Dim Sum Shrimp Mousse on Sugarcane Grilled Snails / Escargots Grilles Grilled Eggplant Dip / Choka Dip Persian Eggplant Dip With Walnuts Middle Eastern Eggplant Puree With Tahini / Baba Ganooj Yogurt-Cucumber Salad With Mint / Cacik Grilled Provolone / Provolone Asado Grilled Quesadillas Flame-Roasted Tomatoes Goat Cheese Grilled in Grape Leaves Bacon Grilled Prunes Pancetta Grilled Figs Grilled Eggs With Vietnamese Seasonings Quail Egg Sates / Sate' Telor Fire-Charred Tomato Soup Grilled Corn Chowder Grileld Gazpacho |
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