Grilled Gazpacho

  • Total Time: 40 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Gazpacho is a cold Spanish soup, often the soup du jour in warm, tomato-harvesting weather. Grilling some of the vegetables adds depth to the soup.

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1. Combine tomatoes, bell peppers, and onion with 1 tablespoon of olive oil. Spread on cooking sheet. Broil until vegetables are lightly browned, stirring once. Remove and set aside.
2. Combine 2 tablespoons olive oil plus all other ingredients except garnishes. Stir in grilled vegetables. Refrigerate for a few hours (or overnight). Top with avocado and almond slices when serving.


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