Serves: 8
Total Calories: 130

4 scallion, both white and green parts, trimmed
2 cloves garlic, peeled
1 red onion, medium sized, peeled and quartered (but root ends left on)
1/3 cup olive oil, extra virgin
2 slices white bread, county-style or French Bread (each 3/4 inch)
5 tomatoes, fresh, ripe (about 2 1/2 pounds)
1 red bell pepper, medium sized
1 cucumber, medium sized, peeled
1/4 cup mixed chopped fresh herbs, such as basil, oregano, tarragon, and/or Italian (flat-leaf) parsley
2 tablespoons red wine vinegar, or more to taste
1/2 to 1 cup 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

Nutritional Facts:

Serves: 8
Total Calories: 130
Calories from Fat: 81

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
Persian Eggplant Dip With Walnuts
Quail Egg Sates / Sate' Telor
Shrimp Mousse on Sugarcane
Siagon Garlic-Lemongrass Wings
Silver Paper Chicken
Spicy Chile Wings
Star Anise Wings
Vietnamese Beef Jerky / Thit Bo Kho
Vietnamese Grilled Beef and Basil Rolls
Yogurt-Cucumber Salad With Mint / Cacik