Grilled-Tomato Gazpacho
Pick up some heirloom tomatoes at the farmers' market (they're PERFECT right now) and get grilling!
Photography by Kate Mathis
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.
