Grilled Tomato Gazpacho - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Grilling (or broiling) your tomatoes and pepper imparts a lightly smoky, richly complex to this classic cold soup. Serve with a bit of good bread for a light summer meal or bring to your next al fresco gathering for a touch of elegant je ne sais quois.


  • 2 lbs. ripe plum tomatoes
  • 1 bell pepper
  • 1 European cucumber, divided
  • ½ cup country bread, torn
  • 1 clove garlic
  • 2-3 Tbsp. red wine vinegar
  • 1 Tbsp. chopped fresh parsley
  • ¼ tsp. paprika
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. olive oil


  1. Preheat grill to medium-high.
  2. Grill tomatoes and bell pepper whole, turning a few times, until they soften and the skins are blistered and charred in spots (8 minutes).
  3. Cover the pepper with foil and let sit until cool enough to handle. Peel off the skin, cut the pepper in half, and discard the stem and seeds. Place half in a blender or food processor.
  4. When the tomatoes are cool enough to handle, core and chop. Add the tomatoes to the blender or food processor.
  5. Add half the cucumber and remaining ingredients to a blender or food processor and blend until smooth. Refrigerate until room temperature or chilled, at least 1 hour.
  6. Finely dice the remaining cucumber and bell pepper. Stir into chilled gazpacho to serve.
Nutritional analysis per serving: Calories 100; Total Fat 5g (6% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 235mg (10% DV); Total Carbohydrate 12g (4% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 10% DV; Vitamin C 60% DV; Biotin 20% DV; Molybdenum 20% DV.
Recipe by Guiding Stars at
© 2020 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796