Reviews for Grilled-Vegetable Gazpacho

This isn't a quick dish to prepare. I think there are definite shortcuts you could take and have similar results. Like the others, I added more garlic. I also agree that it could use more heat. It's hard to quantify the actual amounts the recipe calls for, but my gazpacho did not turn out as red as the picture and it was extremely thick. It was more orange. I added extra tomato juice to make it more soup like. We grilled this over a charcoal bbq to try and enhance the smokiness, but it didn't really work. Not sure why we needed to grill it if it didn't enhance the flavor. Why not just broil it in your oven? Also I found that removing the bell pepper skin was very labor intensive. Next time, I'm going to blacken it in the oven and take off the skin. I think it would come off more easily.

September 16, 2009

A big winner add more garlic, hots, serve w/Chipolte hot sauce

May 26, 2008

I was cursing myself for making this by the time I finished scraping the charred skin off of the last of the peppers. Isn't griling gazpacho an anti raw food thing to do? Anyway, if you do make this MAKE DOUBLE people tore this up when I brought it to the party I went to. Have come chipolte hot sauce near by. I grilled 4 whole bulbs not cloves, added a green pepper, more corn and a bit heavier on the spice. A BIG WINNER

May 26, 2008

  I had this at a neighbors BOQ, yesterday. It was soooo delicious

May 26, 2008