Grilled-Tomato Gazpacho

Pick up some heirloom tomatoes at the farmers' market (they're PERFECT right now) and get grilling!
Publish date:
grilled-tomato gazpacho

Recipe by Rochelle Palermo

Start to Finish: 25 minutes (plus chilling)

Servings: Makes 4 cups


  • 1 lb. heirloom tomatoes

  • 1 orange bell pepper

  • 1 Fresno chile

  • 2 shallots, peeled

  • 1/2-inch-thick slice of ciabatta

  • 1/3 cup EVOO

  • 1/4 cup fresh lemon juice

  • 2 cloves garlic, peeled 

  • 1/2 cup crushed ice

  • Chopped fresh chives and cilantro leaves, for topping


Grill first 5 ingredients over medium-high heat, turning often, until charred in spots, 5 to 10 minutes. Seed bell pepper and chile. In blender, puree grilled ingredients with oil, lemon juice, garlic, and 1/4 cup water; season. Chill gazpacho. Divide among small bowls. Top with ice and herbs.