Serves: 6, about 1 cup serving size
Nutrition Facts (per serving):
- 2 pounds of tomatoes
- 1 small red bell pepper
- 1 cucumber, peeled and seeded, divided
- 1/2 cup torn fresh or day-old country bread (crusts removed)
- 1 clove garlic
- 2-3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon piment d’Espelette (see Cooking Tip) or hot Spanish paprika or pinch of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Preheat grill to medium-high.
- Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes.
- Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender.
- When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
- Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, piment d’Espelette (or paprika or cayenne), salt and pepper. Blend until smooth.
- Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
- Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
- Piment d’Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.
- To Make Ahead: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving.
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.