Grilled Tomato Bell Pepper Gazpacho Recipes

GRILLED TOMATO-BELL PEPPER GAZPACHO

Steps:

• Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.
• Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.
• Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

GRILLED GAZPACHO BLOODY MARY

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Toss tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt in a bowl. Place on 2 sheets of aluminum foil; tent the edges to contain the juices.
• Toss red bell pepper, onion, poblano pepper, and garlic with remaining 2 tablespoons olive oil and 1/2 teaspoon salt in the bowl.
• Place tented aluminum foil with tomatoes on the grill. Place red bell pepper mixture and lemon halves directly on the grill. Cover and cook, turning occasionally, until browned, 12 to 15 minutes.
• Wrap grilled red bell pepper and poblano pepper in aluminum foil. Allow peppers to steam as they cool, about 10 minutes. Remove and discard skins and seeds.
• Transfer peeled peppers to a blender. Add grilled tomatoes, with their juices, and 3/4 of the onion to the blender. Squeeze in juice from grilled lemon and garlic from the skins. Cover and blend until smooth. Stir in horseradish, seafood seasoning, celery salt, Worcestershire sauce, and hot sauce. Refrigerate until cooled, about 30 minutes.
• Fill 6 glasses with ice. Pour 1 fluid ounce vodka into each. Top with blended mixture. Garnish with remaining 1/4 onion.