Grilled Gazpacho

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Grilled Gazpacho

Serves 4  | Prep Time: 15 minutes | Cook Time: 20 minutes

Grilling tomatoes is a game changer when making this classic chilled soup. Perfect for the hot weather. Consider some grilled bread and burrata on the side for a grown-up style tomato soup and grilled cheese. This particular version is adapted from an awesome chef Eric Werner of Hartwood in Tulum, Mexico.


  • 1 white or red onion, halved
  • 1 jalapeño chile
  • 2 red bell peppers
  • 2 pounds mixed heirloom tomatoes
  • Olive oil for coating
  • Kosher salt + freshly ground black pepper
  • 1 cucumber
  • 2 garlic cloves
  • 1 tablespoon sherry vinegar, plus more to taste
  • 1 tablespoon honey
  • Extra virgin olive oil, for finishing

Chef Tips

The key in everything is quality the better tasting your tomatoes are the better results. This goes for the supporting ingredients too.


Step 1

Toss the onion, jalapeño, bell peppers, and half the tomatoes in oil and salt (choose the largest ones for this part). Grill over medium heat, turning occasionally until nicely charred all over. As the peppers finish cooking, transfer to a bowl and cover with plastic. Allow them to steam in their own juices for about 15 minutes. Using your fingers, peel as much skin as possible from the bell peppers; remove the stems and the veins. Transfer the onions and tomatoes to a plate.

Step 2

Add the jalapeño, peppers to the jar of a blender along with the onion, grilled tomato, fresh tomatoes, cucumber, garlic, vinegar, honey, salt and black pepper. Blend until smooth. Taste and add more seasoning if needed. Serve and drizzle with olive oil. Best serve chilled. 

The can be done ahead of time, but best eaten within 2-3 days.