Grilled-Tomato Gazpacho

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

    Recipe by Rochelle Palermo

    Start to Finish: 25 minutes (plus chilling)

    Servings: Makes 4 cups

    Ingredients

    • 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

    Preparation

    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.