ULTIMATE: Grilled Vegetable Gazpacho

[Guest guest]

The nutritional information for this recipe is very wrong: it has far more

calories and fat.

 

* Exported from MasterCook *

 

Grilled Vegetable Gazpacho

 

Recipe By : The Ultimate Vegetarian Cookbook by Paul Gayler, page 63

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound plum tomatoes

ripe but firm

1 red pepper -- halved and seeded

1 green pepper -- halved and seeded

1 red onion

cut into 1/4-inch rings

6 tablespoons olive oil

2 slices white bread

soaked in water for 10 minutes,

then squeezed out

1/2 cucumber -- chopped

2 cloves garlic -- sliced

2 tablespoons red wine vinegar

1 tablespoon fresh oregano leaves

4 fresh basil leaves

plus extra to garnish

1/4 teaspoon ground cumin

salt and freshly ground pepper

1/2 teaspoon granulated sugar

3 tablespoons tomato ketchup

croutons -- to serve

 

Serve this soup as is for a rustic, smoky flavor, or stir in a spoonful of

mayonnaise or heavy cream just before serving. Ketchup adds extra

sweetness, but you can substitute a tablespoon of tomato paste if you prefer.

 

1. Brush the tomatoes, peppers, and onion with 2 tablespoons of the olive

oil. Preheat the broiler to hot and broil the vegetables or 10 minutes,

turning occasionally, until lightly charred all over; cool.

 

2. When cold, dice the vegetables. Place in a large bowl, reserving 2

tablespoons. Crumble the bread into the bowl, then add the cucumber,

garlic, vinegar, 1 1/4 cups water, herbs, cumin and the remaining

oil. Season, add the sugar and ketchup, and marinate for at least 6 hours

in the refrigerator.

 

3. Blend to a fine puree in a blender or food processor. Strain through a

coarse strainer. Serve well chilled, in individual bowls, with the

reserved vegetables and a few croutons sprinkled on top. Garnish with

basil leaves.

 

Preparation & cooking time: 40 minutes, plus at least 6 hours marinating

time (preferable overnight)

 

Nutritional notes: calories 127; protein 5g; carbohydrates 26g; total fat

1g. of which saturated fat 0.3g; fiber 4g; sodium 390 mg.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 2334 0 0 0 0 0 1016 0 0 0 0 0 774 0