The temperature hit 100 degrees this week in Denver—it’s hot! Instead of turning on the oven for dinner, I grilled some extra vegetables on the charcoal grill with last night’s dinner and today turned them into a refreshing and healthy gazpacho. I found this recipe for gazpacho in Cooking Light’s July 2011 issue and followed their instructions while using the ingredients I had on hand. Gazpacho is a Spanish soup with a base of tomatoes and peppers; it’s intended to be served cold.
The soup comes together easily once your vegetables are grilled. Add your vegetables along with some olive oil and a slice of grilled bread into a food processor. You may nee to add a small bit of water to achieve the consistency you like. Chill and serve.
4 plum tomatoes
2 red peppers
1 slice of Italian bread
1/8 cup olive oil
1/2 red onion
1/2 cup water
Add a slice of bread, olive oil and water.
Process until smooth or to the consistency you desire.