Gusto TV Vibrant Grilled Gazpacho Recipe

Grilled Gazpacho Recipe

This Grilled Gazpacho Recipe transforms the traditional Spanish chilled tomato soup into a smoky, refreshing summer dish featuring charred tomatoes, grilled peppers, garlic, cucumber, and fresh herbs. Featured on License to Grill, host Rob Rainford combines flame-grilled vegetables, toasted French bread, extra virgin olive oil, and red wine vinegar to create a flavorful cold soup that’s perfect for warm-weather entertaining.

The Inspiration

Gazpacho is a classic Spanish soup that originated in Andalusia, a region in southern Spain known for its warm climate, fresh produce, and vibrant culinary traditions. Traditionally served chilled, gazpacho combines ripe tomatoes, peppers, cucumber, garlic, olive oil, and vinegar into a refreshing dish that celebrates the natural flavors of seasonal vegetables.

On License to Grill, Rainford demonstrates how the grill can be used for much more than cooking meat and seafood. By placing tomatoes, bell peppers, onions, garlic, and thick slices of French bread over high heat, he develops complex flavors that elevate a familiar chilled soup into something distinctive.

This Spanish-inspired grilled gazpacho recipe is ideal for anyone looking to explore creative vegetable dishes, refreshing summer appetizers, or unique ways to use an outdoor barbecue. It showcases how simple grilling techniques can transform fresh seasonal produce into an elegant and memorable meal.

Ingredients

4 scallions, both white and green parts, trimmed
4 cloves of garlic, peeled
1 medium red onion, peeled and quartered (root end removed)
½ cup of extra virgin olive oil
2 slices of ¾ inch thick French bread
6 fresh, ripe tomatoes (about 2 ½ lbs)
1 medium red pepper
1 medium green pepper
1 medium English cucumber, unpeeled
1 tablespoon of chopped fresh basil (15ml)
1 tablespoon of chopped fresh tarragon (15ml)
1 tablespoon of chopped fresh oregano (15ml)
1 tablespoon of chopped fresh flat leaf parsley (15ml)
3 tablespoons of red wine vinegar (45ml) or more to taste
½ cup to 1 cup of cold water as needed
1 teaspoon of hot sauce
salt and pepper to taste

Method

Preheat the grill to high
Finely chop the scallion greens and set aside for garnish. Thread the garlic bulbs onto a soaked bamboo skewer. Thread the red onions onto a soaked bamboo skewer. Lihgtly brush these with a tablespoon of olive oil.
Oil the grate and place the skewers on the grill. These will cook for 4-8 minutes until nicely browned. Add the tomatoes and peppers. The tomatoes will take approximately 8-12 minutes to char. The peppers will need 15-20 minutes. Pull these all off when done and set aside to cool.
Place the bread slices on the grill until they are darkly toasted – about 1 -2 minutes per side.
Remove the charred skins from the cooled onions, tomatoes and peppers. Core and seed the peppers.
Cut all of the now grilled ingredients into 1 inch cubes. Place the tomatoes into a blender and begin blitzing. Add the rest of the ingredients. Add the herbs, vinegar and the remaining oil. Puree until smooth and adjust the seasoning. Add water to adjust thickness of the soup.

Serving Suggestions

For an elegant appetizer, serve the gazpacho in small chilled bowls or individual glasses before a grilled main course. Garnish each serving with finely chopped scallion greens, fresh basil, and a delicate drizzle of extra virgin olive oil. The vibrant color and smooth texture create an attractive presentation, making the soup ideal for entertaining guests.

For casual entertaining, consider serving the gazpacho in small appetizer cups as part of a summer buffet. This presentation makes it easy for guests to enjoy a refreshing soup while socializing outdoors. The soup can be prepared earlier in the day and kept refrigerated until serving, making it convenient for gatherings.

A chilled sparkling water with lemon, cucumber-infused water, or fresh iced tea makes a refreshing beverage pairing. These light drinks enhance the soup’s summery character without overpowering its delicate herbal notes.

Final Thoughts

This Grilled Gazpacho Recipe is a refreshing celebration of summer produce, combining the classic flavors of Spanish chilled tomato soup with the smoky richness of flame-grilled vegetables. Featuring ripe tomatoes, charred bell peppers, garlic, onions, fresh cucumber, aromatic herbs, and toasted French bread, it delivers a satisfying balance of freshness, acidity, and depth.

Find more recipes from License to Grill here!