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Mediterranean Vineyards

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Grilled Tomato-Red Pepper Gazpacho

Grilled Tomato-Red Pepper Gazpacho
Recipe Date:
May 21, 2020
Cook Time:
Imperial (US)
This recipe takes only 30 minutes of active time and then chills until ready to serve, therefore making for a great do-ahead first course that can be finished in a flash. Pair with a lighter-style red wine, like our 2017 Garnacha, which can also be served slightly chilled on those hot summer days.
  • 2 red bell peppers
  • 5 large, ripe tomatoes
  • 1 English cucumber, peeled and chopped
  • 1/2 cup green onion
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 tbsps white wine vinegar
  • 1/4 cup sour cream (optional)
  • salt & pepper to taste
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh basil, chopped
  • 1/4 cup cherry tomatoes, chopped
  • 1/4 cup English cucumer, diced
  • 2 tbsps parsley, chopped

Rub oil all over red peppers and place on a hot grill. Turn peppers every couple minutes until blistered on all sides. Remove from grill and place in a covered bowl. Score the top and bottom of tomatoes and place on the hot grill.  Let the tomatoes cook for 1-2 minutes and turn. Cook on other side then remove them and put in an ice bath.

Peel the peppers and tomatoes; both the peel of the pepper and tomato should come right off. Remove stem and seeds from the pepper. Chop both items and put in the food processor or blender with the rest of the ingredients, except for the garnish. Let sit in the refrigerator for 2 hours until chilled all the way through.

Mix garnish items together.

Serve in a chilled bowl with a spoonful of garnish on top and a glass of 2017 Mediterranean Vineyards Garnacha.