Grilled-tomato Gaz­pa­cho

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 25 MIN (PLUS CHILL­ING) • • 1 lb. heir­loom toma­toes 1 or­ange bell pep­per 1 Fresno chile • • • 2 shal­lots, peeled 1∕2- inch-thick slice of cia­batta 1∕3 cup EVOO • • • 1∕4 cup fresh le­mon juice 2 cloves gar­lic, peeled 1∕2 cup crushed ice chopped fresh chives and cilantro leaves, for top­ping

• Grill first 5 in­gre­di­ents over medium-high heat, turn­ing of­ten, un­til charred in spots, 5 to 10 min­utes. Seed bell pep­per and chile. In blender, puree grilled in­gre­di­ents with oil, le­mon juice, gar­lic, and 1∕4 cup water; sea­son. Chill gaz­pa­cho. Di­vide among small bowls. Top with ice and herbs. Makes 4 cups.

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