Photo of Grilled vegetable gazpacho by WW

Grilled vegetable gazpacho

PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
Toss a few vegetables onto the indoor grill or into the oven one night and you'll have the main ingredients for this wonderful gazpacho at your fingertips.


Fresh tomato(es)

1½ cup(s), Beefsteak recommended, grilled, peeled*

Sweet red pepper(s)

1 cup(s), chunks, grilled*

Uncooked red onion(s)

1 cup(s), chopped, sliced, grilled*

Garlic clove(s)

1 clove(s), medium, grilled, peeled*

Vegetable broth

1 cup(s), or beef broth

Fresh basil

2 tbsp(s), fresh, chopped

Olive oil

1 tbsp(s)

Fresh lemon juice

3 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch

Canned chipotle pepper(s)

½ tbsp(s)


¼ cup(s), seedless, diced


  1. Combine tomatoes, red pepper, onion, garlic, broth and basil in a blender; coarsely puree mixture. Pour soup into a pitcher; stir in oil, lemon juice, salt, black pepper and chipotles. Chill for 1 to 4 hours. Garnish with diced cucumber before serving. Yields about 1 cup per serving.


*To grill vegetables, place tomatoes, pepper, onion and garlic in a fine-mesh grill basket; coat with cooking spray (off heat). Place basket on hot grill and cook until lightly browned and tomatoes are pulpy, about 4 to 6 minutes per side. Remove basket from grill and cool. Slip skins off tomatoes with your fingers; peel garlic clove with your hands or a knife (you may have to make an 'X' in the garlic peel with a knife first). To oven-roast vegetables, preheat oven to 425°F. Place tomatoes, pepper, onion and garlic on a baking sheet; coat with olive oil-flavoured cooking spray. Roast vegetables until tender, about 15 to 20 minutes. Slip skins off tomatoes with your fingers; peel garlic clove. Turn this recipe into an entrée by stirring in 2 cups of grilled, chopped chicken breast or grilled, chopped shrimp before serving (will affect Points values).