Grilled Tomato And Pepper Gazpacho

Total Time: 9 hrs 15 mins Preparation Time: 9 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 medium red onions
• 3 medium red bell peppers
• 2 lbs plum tomatoes, halved lengthwise, and seeded
• extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 2 cups reduced-sodium chicken broth (or vegetable broth)
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon tabasco sauce (or more)
• 1/2 english cucumber, peeled, cut in half lengthwise, and seeded

Recipe

• 1 cut 1-3/4 onions crosswise into 1/2-inch slices (reserve the remaining 1/4 onion). remove the stems and seeds from the peppers and cut each pepper into quarters (reserve 2 quarters for the garnish).
• 2 brush or spray the onions, peppers, and tomatoes with oil.
• 3 season with salt and pepper to taste.
• 4 grill the peppers and onions over direct medium heat until the pepper skins are blistered and the onions are tender, 8 to 10 minutes, turning once or twice.
• 5 grill the tomatoes skin side down over direct medium heat until softened and the skins are blistered, about 4 minutes. remove the vegetables from the grill.
• 6 when cool enough to handle, pull off the charred pepper and tomato skins and discard.
• 7 in a blender, working in batches if necessary, purée the vegetables and any accumulated juices with the broth.
• 8 chill overnight.
• 9 the next day stir the vinegar and tabasco sauce into the grilled vegetable purée. season with additional tabasco sauce and salt to taste.
• 10 finely dice the remaining 1/4 onion, the reserved red pepper, and the cucumber. serve the gazpacho cold or room temperature, topped with 1 or 2 tablespoons of diced vegetables.