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pureed gazpacho soup in ceramic bowl with vegetables on cutting board

Grilled Gazpacho Recipe

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  • Author: Colleen
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x


Grilled Gazpacho Recipe-a fantastic twist on the classic! Vine ripened tomatoes, smooth, smoky, vegetables blended and chilled to perfection. This silky, drinkable gazpacho is the antidote to sweltering summer heat and any cooking doldrums you might encounter.



2 large ripe tomatoes (ugly ones are perfect candidates!)

1 large cucumber

½ red onion

2 cloves garlic, minced

1 jalapeño

1 red bell pepper (or orange bell pepper)- yellow or green pepper may be used but they will change the color of the soup slightly

1/4 cup extra virgin olive oil

2 Tablespoons balsamic vinegar

¾  teaspoon kosher salt 

½ teaspoon ground pepper


Instructions: Prep, Grill, Chill

Prepare a charcoal grill to about 450° F or preheat a gas grill to medium high heat.

  1. First, peel the cucumber and slice lengthwise. Scoop out the seeds with a rounded spoon leaving as much flesh as possible. 
  2. Next, remove the core from the tomatoes and squeeze out the seeds from the cavity. If some remain, no worries. You can strain out the seeds after blending.
  3. Then slice the onion into thick slices to make them easy to manage on the grill. Skewer them if desired.
  4. Drizzle the vegetables, including the bell pepper and jalapeño with olive oil and sprinkle them with salt. Leave the bell pepper and the jalapeño whole for grilling.
  5. Grill the vegetables for about 20 minutes or until the peppers blister and the other vegetables are nicely charred. 
  6. Remove vegetables from the grill and allow them to cool.
  7. Remove skin from tomatoes and separate pepper flesh from the seeds. Discard the seeds.
  8. Place all the vegetables, minced garlic, and any accumulated tomato juice in a blender or food processor and blend until smooth. For a coarser, more rustic soup, pulse the mixture and skip step # 10. 
  9. Add ¼ cup of olive oil, and 2 Tablespoons of balsamic vinegar and blend briefly. If you don’t have balsamic vinegar, you may substitute red wine vinegar or sherry vinegar. 
  10. Strain the soup through a fine mesh strainer to remove stray seeds or skin. 
  11. Lastly, chill the soup for at least one hour before serving, preferably overnight. Season with additional salt and pepper if desired when serving.


If you like, you can garnish with sliced green onions, fresh herbs like cilantro or basil, croutons, or diced veggies. You can also add a swirl of sour cream or Greek yogurt, but I like the ultimate smoothness this recipe has all on its own.

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  • Prep Time: 10
  • chill time: 1 hour
  • Cook Time: 20 minutes