Grilled-vegetable gazpacho

Grilled-vegetable gazpacho

Points® value
Total Time
25 min
20 min
5 min
Toss a few vegetables onto the barbecue while you're grilling dinner one night and you’ll have all the main ingredients needed for this wonderful gazpacho at your fingertips. Eaten widely in Spain and Portugal, where the recipe originated, because it's served cold, it's particularly refreshing in the summertime. To seed the cucumbers called for in the recipe, simply cut the cucumber in half and scrape the seed out with a spoon.


Cooking spray

4 spray(s)


2 large, beefsteak

Red bell pepper

2 medium, cored, seeded, and sliced

Red onion

1 medium, sliced into rings


1 clove(s), unpeeled

Vegetable broth

1 cup(s), or beef broth

Fresh basil

2 Tbsp, fresh, chopped

Fresh lemon juice

3 Tbsp

Olive oil

1 Tbsp

Canned chipotle pepper

½ tsp, in adobo sauce, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, plus more for garnish


¼ cup(s), seedless, thinly sliced


  1. 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).
  2. 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.
  3. Serving size: about 1 cup