Recipe: Grilled Gazpacho (blender)

GRILLED GAZPACHO

4 scallions, both white and green parts, trimmed
2 garlic cloves, peeled
1 medium red onion, peeled and quartered (but root ends left on)
1/3 cup extra-virgin olive oil
2 slices (each 3/4 inch thick) country-style white bread or French bread
5 fresh, ripe medium tomatoes (about 2 1/2 pounds)
1 medium red bell pepper
1 medium green bell pepper
1 medium cucumber, peeled
1/2 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 cold water, or as needed
Salt and freshly ground black pepper, to taste

Preheat the grill to high.

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.

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.

Cut the scallion whites, garlic, onions, toasted bread, bell peppers and cucumber into 1-inch pieces.

Place tomatoes in blender, then add remaining vegetables and bread along with the herbs, 2 tablespoons vinegar and the remaining oil. Process to a smooth puree. Thin the gazpacho to pourable consistency with water as needed, and season with salt and pepper. If too thin, more bread can be added to thicken mixture.

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.

Makes 8 servings
Source: Steven Raichlen