Grilled Plum Caprese Pizza

It’s amazing how adding some fire to your recipe can completely change the flavour profile. Fire-blistered Roma tomatoes get blitzed up in a classic gazpacho with cucumber, onion and fresh herbs. Grill your tomatoes in advance and make this recipe up to two days before you entertain.

1 lb 3 oz (about 540 g) Roma tomatoes, about 8 tomatoes

3 tbsp (45 mL) red wine vinegar

1 jalapeño

1 ⁄ cups (375 mL) roughly chopped English cucumber

1 cup (250 mL) roughly chopped sweet onion ⁄ cup (125 mL) loosely packed chopped parsley, plus 2 tbsp (30 mL) for garnish

⁄ cup (125 mL) loosely packed chopped basil 1 cup (250 mL) baguette chunks

⁄ cup (125 mL) cold water

⁄ tsp (2 mL) salt

⁄ tsp (2 mL) pepper

⁄ cup (80 mL) extra virgin olive oil, plus 2 tbsp (30 mL) for garnish

Preheat the grill to medium-high heat.

Place tomatoes on grill until skin is tearing and charred, about 5 minutes per side. Remove from grill and place in a bowl. Pour red wine vinegar over tomatoes while still hot.

Place jalapeño on grill and cook until charred, about 2 minutes per side. Remove from grill and slice jalapeño in half. Discard stem, innards and seeds.

In a food processor, place tomatoes with vinegar, jalapeño, cucumber, onion, ⁄ cup (125 mL) parsley, basil, baguette, water, salt, pepper and ⁄ cup (80 mL) oil. Whirl until a smooth, uniform mixture forms. Chill in fridge until cool, about 1 hour.

Divide mixture into 6 cups. Garnish each with remaining chopped parsley and drizzle with remaining olive oil.

Makes 5 cups (1.25 L); serves 6