Weekly Recipe: Meatless Monday, Charred Tomato Gazpacho

Since we’re super trendy and the weather is absolutely gorgeous, this week’s recipe celebrates “Meatless Monday” and features grilled items. So, after you head to the grocery store for some fresh ingredients, fire up the grill and enjoy this delicious meal. (We won’t tell if you do pair it with a big steak or some chicken!) If you make this recipe, please snap a photo and share it with us on Instagram and Facebook using the hashtag #MakeItMonday

Charred Tomato Gazpacho

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, lightly crushed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup crustless white bread cubes
• 1 large clove garlic
• Kosher salt
• 3 1/4 pounds tomatoes, halved
• 1/2 teaspoon sugar
• 2 tablespoons sherry vinegar
• 1 Kirby cucumber
• 1 green bell pepper
• Freshly ground pepper

Directions

Preheat a grill or grill pan to medium high. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes.

Transfer to a liquid measuring cup. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.

Put the bread cubes in a bowl, cover with water and let soak 2 minutes. Drain, squeeze dry and set aside.

Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.

Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender; add 1/4 teaspoon salt and puree until smooth. With the motor running, add about half of the spiced oil from the measuring cup. 

Pour the mixture through a fine-mesh sieve into a bowl. Blend the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil and 1/4 teaspoon salt, then strain into the bowl. Chill the soup at least 2 hours.

Dice the cucumber and bell pepper. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables

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Love this recipe? Check out others from our friends at the Food Network!

http://www.foodnetwork.com/recipes/food-network-kitchens/charred-tomato-gazpacho-recipe.html