Ripe tomatoes, bell peppers and olive oil are the key to this Spanish soup. Smoked paprika and mint elevate the dish to another level.
Grilled tomato-bell pepper gazpachoINGREDIENTS
1 1/2 kg medium tomatoes
1 red bell pepper
1 red onion
8 Tbs extra virgin olive oil
3 slices country bread (5x3x1/2 inch)
3 garlic cloves
1 cucumber
3 Tbs vinegar
1/4 red chilly flakes
1 tsp oregano
3⁄4 tsp smoked paprika
1⁄2 tsp ground cumin
3⁄4 cup water
2-3 mint leaves
DIRECTIONS
Place, tomatoes, red bell pepper and onions on baking sheet and grill them on medium heat on barbecue. Brush with 3 Tbs oil, sprinkle with salt and pepper. Grill vegetables until skins are charred. Remove the skins and cores from tomatoes, pepper and onion. Add tomatoes, pepper, onion and cucumber to food processor and blend until coarse puree forms. Heat oil in a bowl, add garlic, 3 Tbs vinegar, smoked paprika, cumin, oregano and red chilli flakes. Transfer the puree mixture to the bowl. Add water and let it boil. Season with salt and pepper. Once ready serve chilled. Brush both sides of bread with 2 Tbs oil and grill the bread until toasted. Cut garlic clove in half; rub over toasted sides of bread. Garnish gazpacho with mint leaves and serve with garlic bread.
