Grilled Tomato Gazpacho With Avocado Salsa

Grilled Tomato Gazpacho With Avocado Salsa
Servings:
8 to 10
Rating:
0
Ingredients: 
  • Drops of Tabasco sauce
  • Salt and freshly ground black pepper
  • 1 large ripe tomato, seeded and diced
  • 1 medium cucumber, peeled, seeded and cut into 1-inch pieces
  • 1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 medium red onion, peeled and cut into eighths
  • 1 small jalapeno pepper, cut in half
  • 1 cup cubed day old peasant bread
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup Pompeian Extra Virgin Olive Oil
  • 1-1/2 cups diced avocado
  • 2 large garlic cloves, peeled and mashed
  • 2 cups tomato juice
  • 2 Tbsp. fresh cilantro leaves
  • 2 Tbsp. Pompeian Red Wine Vinegar
  • 2 Tbsp. Pompeian Sherry Cooking Wine
  • 4 Tbsp. Pompeian Red Wine Vinegar
  • 6 large ripe tomatoes, cut in half crosswise
Preparation: 

1. Start by preparing the gazpacho: Place the bread in a small bowl, drizzle the Pompeian Red Wine Vinegar and Pompeian Sherry Cooking Wine over the bread and set aside.

2. Prepare a gas or charcoal grill. The gas grill should be set to high. When the gas grill is hot, or when the coals of the charcoal grill are red hot, brush the tomatoes with 2 tablespoons of the Pompeian Extra Virgin Olive Oil and grill quickly, about 30 seconds on each side. Do not burn. Remove the tomatoes from the grill, seed them but keep the grilled skin on. Reserve.

3. You will have to puree the soup in two batches. For each batch combine 1/2 the tomatoes, cucumbers, bell peppers, onion, garlic, jalapeno, cilantro and reserved soaked bread with a little of the tomato juice in the container of a blender or food processor and process until very smooth. Transfer both batches to a large mixing bowl and whisk in the remaining tomato juice and remaining olive oil. Season the soup with salt, pepper and drops of Tabasco. Cover and chill for at least 2 to 3 hours to develop flavor.

4. Just before serving, prepare the salsa: In a small bowl, combine the avocado, tomato, cilantro and Pompeian Red Wine Vinegar and mix well. Season with salt and pepper.

5. If the soup is too thick, thin it out with a little more tomato juice. Taste and correct the seasoning and ladle the chilled soup into individual shallow glass bowls. Top each portion with 1 or 2 tablespoons of the salsa and sprinkle with leaves of cilantro. Serve chilled.

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