Photo of Smoky Gazpacho by WW

Smoky Gazpacho

PersonalPoints™ per serving
Total Time
28 min
15 min
13 min
Charred onion and bell pepper give this gazpacho an unusual flavour.


Uncooked red onion(s)

1 large, quartered

Uncooked bell pepper(s)

1½ cup(s), seeded and quartered (or 1 large)

Plum tomato(es)

8 medium, halved

Garlic clove(s)

3 clove(s), large, chopped

Fresh lime juice

2 tbsp(s)

Balsamic vinegar

1 tbsp(s), or red wine vinegar

Table salt

½ tsp(s)

Black pepper

½ pinch, freshly ground

Hot pepper sauce

tsp(s), or to taste (optional)


½ medium, peeled and chopped


  1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
  2. Grill the onion and bell pepper 5 inches from heat, until slightly charred on all sides, 8-10 minutes. Grill the tomatoes, turning once, 2-3 minutes.
  3. Combine the onion, bell pepper, tomatoes, garlic, lime juice, vinegar, salt, and pepper in a blender or food processor; puree. Season to taste with pepper sauce (if using) and transfer the gazpacho to a nonreactive bowl. Cover and refrigerate until the soup is chilled, at least 2 hours, or overnight.
  4. When ready to serve, sprinkle with the cucumber.
  5. Reprinted from Weight Watchers Best of Weight Watchers Magazine© 2002 by Weight Watchers International, Inc.