Charred Gazpacho

This “Charred” Gazpacho keeps everything we love about the classic—fresh, chilled, and refreshing—but adds a layer of depth by lightly charring the vegetables over live fire. Letting the tomatoes and red bell pepper pick up smoke and char before blending gives the finished soup a subtle richness that plays perfectly with good olive oil and fresh herbs.

Ingredients

• Ripe tomatoes (about 2½–3 lbs)

• 1 red bell pepper

• 1 cucumber, peeled and chopped

• 1 small white onion, divided (some for the soup, some raw for garnish)

• 1–2 cloves garlic

• 3–4 tbsp red wine vinegar (to taste)

• 1/4–1/3 cup good olive oil, plus more for finishing

• Salt, to taste

• Fresh cilantro, chopped

Char the Vegetables

Set up a grill or fire for direct heat. Place the whole tomatoes and red bell pepper directly over the heat and cook until the skins blister, char, and soften. Rotate as needed to get even char.

Remove from the grill and allow the vegetables to cool completely. Once cooled, peel away loose skin from the pepper and remove the seeds.

Build the Gazpacho

Add the charred tomatoes and red bell pepper to a blender or food processor along with the cucumber, most of the white onion, and garlic. Blend until smooth or slightly chunky, depending on your preference.

Season and Chill

Add the red wine vinegar, olive oil, and salt. Blend briefly to combine. Taste and adjust seasoning as needed. Transfer to the refrigerator and chill for at least 1–2 hours to let the flavors fully develop.

Serve

Ladle the chilled gazpacho into bowls. Finish with a drizzle of good olive oil, a sprinkle of finely diced raw white onion, and fresh cilantro.

Notes from the Fire

• Let the vegetables cool fully before blending to preserve freshness, color, and texture.

• The char should add depth, not bitterness—don’t overdo it.

• This pairs especially well with grilled meats or seafood.

Fresh, smoky, and perfect for warm weather—this gazpacho proves a little fire can go a long way.