Grilled Tomato Gazpacho

Name: Grilled Tomato Gazpacho
Yield: 6 servings, 1 scant cup each
Ingredients: 2 pounds ripe plum tomatoes; 1 small red bell pepper; 1 English cucumber, peeled and seeded, divided; 1/2 cup torn fresh or day-old country bread (crusts removed); 1 small clove garlic; 2-3 tablespoons red-wine vinegar; 1 tablespoon chopped fresh parsley; 1/4 teaspoon piment d’Espelette (see Ingredient Note) or hot Spanish paprika or pinch of cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons extra-virgin olive oil; Ingredient Note: Piment d’Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.

Grilled Tomato Gazpacho was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Grilled-Tomato-Gazpacho-recipe-9967.aspx" target="_blank">www.cooking.com.</a>

"Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color. Make Ahead Tip: Cover and refrigerate for up to 1 day. Stir to recombine and garnish just before serving...."

INGREDIENTS

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2 pounds ripe plum tomatoes

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1 small red bell pepper

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1 English cucumber, peeled and seeded, divided

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1/2 cup torn fresh or day-old country bread (crusts removed)

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1 small clove garlic

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2-3 tablespoons red-wine vinegar

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1 tablespoon chopped fresh parsley

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1/4 teaspoon piment d’Espelette (see Ingredient Note) or hot Spanish paprika or pinch of cayenne pepper

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1/2 teaspoon salt

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1/4 teaspoon freshly ground pepper

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2 tablespoons extra-virgin olive oil

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Ingredient Note: Piment d’Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.

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