Grilled Tomato-bell Pepper Gazpacho

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 -3 1/2 lbs firm but ripe medium tomatoes
• 1 red bell pepper (8-9 oz.)
• 1 red onion (8-9 oz.)
• 8 tablespoons extra virgin olive oil, divided
• 3 slices country bread (5x3x1/2 inch.)
• 3 garlic cloves (divided)
• 1 cucumber, peeled (10-11 oz.)
• 3 tablespoons sherry wine vinegar (or more to taste)
• 2 teaspoons chopped fresh marjoram
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3/4 cup cold water (optional) or 3/4 cup tomato juice (optional)
• 3 green onions, cut into thin strips

Recipe

• 1 prepare barbecue (medium-high heat).
• 2 place, tomatoes, red bell pepper and onions on baking sheet.
• 3 brush with 3 tablespoons oil, sprinkle with salt and pepper.
• 4 brush both sides of bread with 2 tablespoons oil.
• 5 grill vegetables until skins are charred, turning frequently; about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper.
• 6 return to baking sheet and cover with foil.
• 7 grill bread until toasted, about 1 1/2 minutes per side.
• 8 cut garlic clove in half; rub over toasted sides of bread.
• 9 cut bread into small cubes; reserve croutons.
• 10 remove charred skins and cores from tomatoes.
• 11 peel, seed and core pepper.
• 12 remove charred papery peel and core from onion.
• 13 set aside 1/2 of cucumber for garnish.
• 14 working in two batches, add half each of tomatoes, pepper, onion and remaining cucumber to food processor and blend until coarse puree forms.
• 15 transfer mixture to large bowl.
• 16 repeat with remaining tomatoes, pepper and onion.
• 17 using garlic press, squeeze in remaining 2 garlic cloves. stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin and cayenne.
• 18 thin soup with water or tomato juice if desired.
• 19 season with salt and pepper.
• 20 chill at least 2 hours.
• 21 note: croutons can be made up to 8 hours ahead. cover and store at room temperature.
• 22 to serve season gazpacho to taste with more salt and more vinegar if desired. ladle into bowls.
• 23 garnish with cucumber, croutons and green onions.