Julias watermelon gazpacho –Summer is the perfect time to enjoy fresh and vibrant flavors, and what better way to celebrate the season than with a delightful gazpacho? This chilled soup is not only refreshing but also packed with nutrients, making it an ideal dish for those warm days. Below, you’ll find a recipe that incorporates grilled vegetables, adding a smoky depth that elevates this classic dish. Let’s dive in!
Gazpacho with Grilled Vegetables
This grilled vegetable gazpacho is a twist on the traditional recipe. The grilled veggies bring a wonderful charred flavor that pairs perfectly with the fresh tomatoes and herbs.
Ingredients:
- 4 medium ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, roasted and chopped
- 1 yellow bell pepper, roasted and chopped
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (or water)
- Fresh basil or parsley, for garnish
Instructions:
- Preheat your grill to medium-high heat. Slice the bell peppers in half and remove seeds. Drizzle with a little olive oil and place them on the grill.
- Grill the bell peppers until they are charred and tender, about 7-10 minutes. Remove and allow to cool before dicing.
- In a large bowl, combine the chopped tomatoes, cucumber, red onion, grilled bell peppers, and minced garlic.
- In a blender, combine the vegetable broth, olive oil, red wine vinegar, salt, and black pepper. Add the vegetable mixture and blend until smooth.
- Chill the gazpacho in the refrigerator for at least 1 hour to let the flavors meld together.
- Serve in bowls, garnished with fresh basil or parsley on top, and enjoy this refreshing summer dish!
This grilled vegetable gazpacho is not just a meal; it’s a celebration of summer’s bounty. It’s easy to make, packed with flavor, and perfect for those hot summer days when you want something light yet satisfying. Enjoy the deliciousness!