4 garlic cloves, unpeeled
3 large heirloom tomatoes (1 1/2 pounds)
1 Japanese/English cucumber (if using regular remove large seeds w/spoon)
1 yellow bell pepper
1 red bell pepper
1 red ripe jalapeno or Thai Dragon chile
1 medium Walla Walla sweet onion, unpeeled
1/4 cup EVOO, plus more for drizzling
2 tablespoons coconut vinegar (spiced is great)
1/4 cup chopped mixed herbs, (basil, oregano, parsley, thyme, cilantro, etc to your taste)*
1 cup cold tomato water/fresh juice of tomato
Chiffonade of basil for garnish
Sea Salt and freshly ground pepper
*I like using only Thai Basil (bai krapao)
Light your grill and heat up for 20 minutes.
Wrap the garlic cloves in tin foil.
Grill the tomatoes, cucumber, yellow and red bell peppers, chile, onion and garlic package over a medium-hot fire, turning occasionally, until the vegetables are charred all over and almost softened, about 8 minutes for the tomatoes, cucumber and bell peppers, 10 minutes for the garlic and 15 minutes for the onion.
When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely. This charring process really adds flavour!
Transfer all of the vegetables, including the peeled garlic, to a food processor and puree. With the processor still running gradually add 1/4 cup of EVOO, 1/4 cup herbs of your choice, and then blend in the vinegar.
Stir in the tomato water and season with sea salt and pepper.
Refrigerate until chilled.
Ladle the gazpacho into bowls, drizzle with EVOO, grnish with chiffonade of basil and serve.
Optional- I mince the soft center of one stalk of lemon grass, pound and add to the food processor step.
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