Grilled Vegetable Gazpacho Soup

 

Missed Connection: You were that Hungry Vegetarian on #MeatlessMonday and I was that jaw dropping Grilled Vegetable Gazpacho Soup

recipe:

vegetablegazpachoIngredients
3 Red Peppers
3 Tomatoes
1/4 Cup Red Onion
1 Cucumber
1 Clove of Garlic
2 Tbs. Chopped Parsley
2 Tbs Red Wine Vinegar
1 Tbs Mangia.tv Sweet Cajun Dry Rub
6 Tbs olive oil
1 Avocado
16 Walnuts
The Usual Suspects (that’s just salt and pepper, bro or lady bro)

Serves: 8

Equipment
Parchment paper
Blender
Grill or some sort of direct flame

READY…PREP…GRILL!

Instructions

Preheat the grill.
Cut the tomatoes and peppers in half.
Remove the pepper seeds (don’t worry about the tomato seeds).
Dice cucumbers and red onion and chop the parsley before adding to a bowl with the red wine vinegar.

Put the peppers and tomatoes on the grill for about 5 minutes or until they start to burn; turning once. Take the peppers off the grill and put them on a cookie sheet.

Cover the bowl tightly with plastic and leave them stand for 15 minutes. You can remove the skins or leave them on.

Strain the vinegar into the blender. Then add the garlic, peppers, tomatoes, and 4 Tbs of the olive oil into the blender.

Pulse on the lowest speed about 10 times or until at a preferred texture

Add cucumbers, red onions, and parsley into the mixture and stir with a spoon.

Add salt and pepper to taste.

Pour the gazpacho into a bowl and serve slightly less cold than a Chicago winter.

Garnish: Toasted walnuts, avocado slices, and drizzle remaining olive oil.

Leave a Reply

Grilled Vegetable Gazpacho Soup

 

Missed Connection: You were that Hungry Vegetarian on #MeatlessMonday and I was that jaw dropping Grilled Vegetable Gazpacho Soup

recipe:

vegetablegazpachoIngredients
3 Red Peppers
3 Tomatoes
1/4 Cup Red Onion
1 Cucumber
1 Clove of Garlic
2 Tbs. Chopped Parsley
2 Tbs Red Wine Vinegar
1 Tbs Mangia.tv Sweet Cajun Dry Rub
6 Tbs olive oil
1 Avocado
16 Walnuts
The Usual Suspects (that’s just salt and pepper, bro or lady bro)

Serves: 8

Equipment
Parchment paper
Blender
Grill or some sort of direct flame

READY…PREP…GRILL!

Instructions

Preheat the grill.
Cut the tomatoes and peppers in half.
Remove the pepper seeds (don’t worry about the tomato seeds).
Dice cucumbers and red onion and chop the parsley before adding to a bowl with the red wine vinegar.

Put the peppers and tomatoes on the grill for about 5 minutes or until they start to burn; turning once. Take the peppers off the grill and put them on a cookie sheet.

Cover the bowl tightly with plastic and leave them stand for 15 minutes. You can remove the skins or leave them on.

Strain the vinegar into the blender. Then add the garlic, peppers, tomatoes, and 4 Tbs of the olive oil into the blender.

Pulse on the lowest speed about 10 times or until at a preferred texture

Add cucumbers, red onions, and parsley into the mixture and stir with a spoon.

Add salt and pepper to taste.

Pour the gazpacho into a bowl and serve slightly less cold than a Chicago winter.

Garnish: Toasted walnuts, avocado slices, and drizzle remaining olive oil.

Leave a Reply

Grilled Vegetable Gazpacho Soup

 

Missed Connection: You were that Hungry Vegetarian on #MeatlessMonday and I was that jaw dropping Grilled Vegetable Gazpacho Soup

recipe:

vegetablegazpachoIngredients
3 Red Peppers
3 Tomatoes
1/4 Cup Red Onion
1 Cucumber
1 Clove of Garlic
2 Tbs. Chopped Parsley
2 Tbs Red Wine Vinegar
1 Tbs Mangia.tv Sweet Cajun Dry Rub
6 Tbs olive oil
1 Avocado
16 Walnuts
The Usual Suspects (that’s just salt and pepper, bro or lady bro)

Serves: 8

Equipment
Parchment paper
Blender
Grill or some sort of direct flame

READY…PREP…GRILL!

Instructions

Preheat the grill.
Cut the tomatoes and peppers in half.
Remove the pepper seeds (don’t worry about the tomato seeds).
Dice cucumbers and red onion and chop the parsley before adding to a bowl with the red wine vinegar.

Put the peppers and tomatoes on the grill for about 5 minutes or until they start to burn; turning once. Take the peppers off the grill and put them on a cookie sheet.

Cover the bowl tightly with plastic and leave them stand for 15 minutes. You can remove the skins or leave them on.

Strain the vinegar into the blender. Then add the garlic, peppers, tomatoes, and 4 Tbs of the olive oil into the blender.

Pulse on the lowest speed about 10 times or until at a preferred texture

Add cucumbers, red onions, and parsley into the mixture and stir with a spoon.

Add salt and pepper to taste.

Pour the gazpacho into a bowl and serve slightly less cold than a Chicago winter.

Garnish: Toasted walnuts, avocado slices, and drizzle remaining olive oil.

Leave a Reply