Dr. Nandi’s Gazpacho with Grilled Tomatoes

Dr. Nandi's Gazpacho with Grilled Tomatoes



  • 2 lbs. ripe plum tomatoes
  • 1 small red bell pepper
  • 1 English cucumber peeled and seeded, divided
  • 1/2 cup torn fresh or day-old country bread (crusts removed)
  • 1 small clove garlic
  • 2 -3 Tbsp red-wine vinegar
  • 1 Tbsp chopped fresh parsley
  • 1/4 tsp hot Spanish paprika
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp extra-virgin olive oil


  • Preheat grill to medium-high. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes.
  • Transfer the pepper to a plastic bag and let it steam until cool enough to handle.
  • Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop.
  • Add the tomatoes, skins and all, to the blender. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, paprika , salt and pepper.
  • Blend until smooth. Add oil and blend until well combined.
  • Refrigerate until room temperature or chilled, at least 1 hour.
  • Before serving, finely dice the remaining cucumber and bell pepper; stir into the gazpacho.
  • Garnish with basil.
Tried this recipe?Let us know how it was!