Grilled Vegetable Gazpacho
2 large, Beefsteak recommended
Sweet red pepper(s)
2 medium, cored, seeded, and sliced
Uncooked red onion(s)
1 medium, sliced into rings
1 clove(s), large, unpeeled
1 cup(s), or beef broth
2 tbsp(s), fresh, chopped
Fresh lemon juice
Canned chipotle peppers in adobo sauce
¼ tsp(s), plus more for garnish
¼ cup(s), seedless, thinly sliced
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill. In fine-mesh grill basket, add tomatoes, bell peppers, onion, and garlic and, off heat, coat with nonstick spray. Transfer basket to hot grill. (If using grill pan, coat vegetables with nonstick spray and add to hot grill pan.) Cook until vegetables are lightly browned and tomatoes are soft, 4 to 6 minutes per side. Remove basket from grill and let cool. Rub skins off tomatoes with your fingers and peel garlic clove (you may have to trim the root end).
- In blender, coarsely purée tomatoes, bell peppers, onion, garlic, broth, and basil. Transfer soup to large bowl or pitcher. Stir in lemon juice, oil, chipotle peppers, salt, and black pepper. Refrigerate soup until cold, 1 to 4 hours. Garnish with cucumber and more black pepper just before serving.
- Serving size: about 1 cup