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Sep 19, 2013

Grilled Tomato Gazpacho with Toasted Spanish Tomato BreadRecipe by Jamie Purviance

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Serves: 6 // Prep time: 20 minutes | Chilling time: about 3 hours | Grilling time: about 16 minutes

Grocery List

Fresh Produce

  • 1 beefsteak tomatoes
  • 1 lb English cucumbers
  • 3 garlic cloves
  • 1 jalapeño chile peppers
  • 3 lb plum tomatoes
  • .5 red onions

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .5 tsp kosher salt

Condiments

  • 1 tbsp sherry vinegar

Other

  • 7 slices sourdough or country bread, each about ½" thick
  • 8 fl oz tomato juice

Ingredients

  • 2 garlic cloves, unpeeled
  • 3 pounds plum tomatoes
  • ½ small red onion, peeled and cut in half through the stem
  • 1 jalapeño chile pepper
  • 7 slices sourdough or country bread, each about ½-inch thick, divided
  • 1 English cucumber, about 8 ounces, peeled and cut into 1-inch slices
  • 1 cup tomato juice
  • 1 tablespoon sherry vinegar
  • ½ teaspoon kosher salt
  • Extra-virgin olive oil
  • 1 garlic clove, peeled and cut in half
  • 1 beefsteak tomato, cut horizontally in half
  • ½ cup ¼-inch-diced English cucumber

Instructions

  1. Prepare the grill for direct cooking over medium heat (350 to 450F).

  2. Brush the cooking grates clean. Place the unpeeled garlic cloves in the center of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the plum tomatoes, the onion quarters, and the jalapeño, over direct medium heat, with the lid closed, until they are softened and marked, turning occasionally. The tomatoes will take 6 to 8 minutes and the garlic, onion, and jalapeno will take about 15 minutes. Transfer the vegetables to a rimmed baking sheet as they are done.

  3. When cool enough to handle, and working over the baking sheet to catch the juices, peel and core the tomatoes and then cut them into chunks. Peel the garlic. Cut the onion into chunks. Peel, devein, and deseed the jalapeño. Remove and discard the crust from one slice of bread and tear it into pieces.

  4. In a food processor or blender combine the tomatoes, garlic, onion, jalapeño, torn bread, cucumber slices, tomato juice, vinegar, salt, ¼ cup oil, and any collected vegetable juices from the baking sheet. Process until well pureed, 1 to 2 minutes. Pour the gazpacho into an airtight container. Refrigerate until cold, about 3 hours.

  5. Brush the remaining six bread slices on both sides with oil. Toast the bread over direct medium heat for about 1 minute, turning once. Remove from the grill and rub the bread with the cut garlic clove. Then rub the cut side of the tomato over the bread, leaving behind juice and seeds.

  6. Pour the gazpacho into bowls and garnish with the diced cucumber and a swirl of oil, if desired. Serve with the Spanish tomato bread.

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Grilled Tomato Gazpacho with Toasted Spanish Tomato Bread

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