We’ve been blogging for over a year now (we forgot our own blogiversary, but plan to bake ourselves a cake to celebrate sometime soon), which we realized means that we’ve used up all of our seasonal recipes. Late summer has arrived again and we want to make gazpacho. But wait — we wrote about that last year.
What will we do this fall when it’s time to make all of our favorite recipes, but we’ve already blogged them? Re-blog? Innovate? Make new dishes? The horror!
Luckily, this time we were able to use a recipe for a gazpacho that’s quite different from the classic version we made last year. Alex’s mom found this recipe in a cookbook called Thrill of the Grill, and cooked it for us when we visited his house last week. Enamored with its smoky, grilled flavor and chunky texture, we knew we had to do it again on our own.
This is great as an alternative to ordinary gazpachos, but its also a perfect soup on its own — filling and fresh, ideal for summer days and nights.
1 tomato, sliced into 1-inch rounds
2 red peppers, halved with seeds removed
2 green peppers, halved with seeds removed
1 small eggplant, sliced into 1/2-inch rounds
1 small onion, sliced into 1-inch rounds
3 cloves garlic
4 slices bread (preferably day old)
2 quarts tomato juice (we used one quart spicy, one quart not spicy)
juice of 2 lemons
salt and pepper to taste
basil for garnish
Grill peppers, tomato, eggplant and onion until soft, cooked, and lightly charred — about 10-12 minutes. Once vegetables are cool, cut them into small pieces. Combine bread and garlic with a little bit of salt and pepper in the food processor, and pulse until combined. Whisk tomato juice into bread mixture, then add vegetables. Season to taste with salt and pepper, add lemon, garnish with basil and serve.