Gazpacho with a punch
We love grilled vegetables. We love Italian puttanesca sauce. And we love a nice cool gazpacho.
So why not combine our three loves? We tossed some of our favorite summer veggies on the grill, then combined them with the robust flavors of Italian puttanesca, then tossed the whole thing in the food processor to create a wonderfully chunky-smooth gazpacho that is both bold and refreshing.
Never seeded a cucumber? It’s easy. First, peel the cucumber, then slice it in half lengthwise. One at a time, hold each half in one hand, cut side up. Use your other hand to gently scrape a spoon down the seedy center of the cucumber half. The spoon will scrape out the pulpy seeds. You may need to scrape down the center of the cucumber several times to remove all of the seeds.
GRILLED PUTTANESCA
GAZPACHO
Because you will set the entire can on the grill, select anchovies that come in an unpainted can. Alternatively, empty the content of the can onto a double layer of foil and fold to create a pouch. Start to finish: 1 1/2 hours Servings: 6 1 head garlic Olive oil 2 poblano or Anaheim peppers 1 red bell pepper 2-ounce can anchovy fillets 6 large tomatoes 2 medium cucumbers, peeled, halved lengthwise and seeded
1 large red onion, peeled and cut into thick slices
2 tablespoons capers, drained and rinsed 1/4 cup Kalamata olives 1/4 cup balsamic vinegar Salt and ground black pepper, to taste Ricotta cheese, to serve Torn fresh cilantro Torn fresh basil
Heat the grill as hot as possible. Have a rimmed baking sheet ready near the grill. As things finish grilling, you will transfer them to the baking sheet to cool.
Slice off and discard the top 1/2 inch of the garlic head, or just enough to barely expose the tops of each clove. Drizzle the head with olive oil, then wrap it in foil. Place on the grill and cook, turning frequently, for 30 minutes. Place the poblano and red bell peppers on the grill and cook, turning, until charred evenly on all sides, about 10 minutes. Transfer the peppers to a bowl, then cover tightly with plastic wrap. Set aside.
Open the can of anchovies and place the can with the anchovies inside on the grill. Heat for 8 minutes.
Cut the tomatoes in half, then grill for 10 to 12 minutes, or until charred. Grill the cucumber halves for 10 minutes, or until lightly charred. Grill the onion slices until charred and tender, about 8 minutes.
When everything has been grilled and moved to the baking sheet, gently rub off and discard the skins from the cooled poblano and bell peppers. Break open the peppers and discard the seeds. Place the flesh of the peppers in a food processor or blender. Squeeze the garlic cloves out of their papery skins into the processor.
Cut the remaining vegetables— tomatoes, cucumbers and onions—into manageable chunks and add them to the processer, along with the warmed anchovies (with the oil), capers, olives and vinegar. Process until the soup is as smooth or chunky as you desire, adding water if the mixture is too thick. Season with salt and pepper. Chill. Serve topped with ricotta, cilantro and basil.
Nutrition information per serving: 170 calories; 60 calories from fat (35 percent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 20 mg cholesterol; 730 mg sodium; 19 g carbohydrate; 4 g fiber; 10 g sugar; 9 g protein.