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GRILLED GAZPACHO 4 scallions, both white and green parts, trimmed |
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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. Lightly 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.
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