Smoky Gazpacho
0
Points®
Total time: 28 min • Prep: 15 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Charred onion and bell pepper give this gazpacho an unusual flavour.
Ingredients
Red onion
1 large, quartered
Bell pepper
1½ cup(s), seeded and quartered (or 1 large)
Plum tomato
8 medium, halved
Garlic
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(es), freshly ground
Hot pepper sauce
⅛ tsp(s), or to taste (optional)
Cucumber
½ medium, peeled and chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.