Gazpacho with Grilled Bread
Created by Rori Trovato
With ease and simplicity in mind, cookbook author Rori Trovato brings exquisite flavor in a perfect single portion to your summertime table.
Servings: Serves 1
  • 1 medium tomato , seeded and cut into chunks
  • 1/4 cucumber , peeled, seeded, and cut into chunks
  • 1/4 red bell pepper , seeded and cut into chunks
  • 1 scallion , cut into 1/4-inch pieces (reserve 1 tsp. for garnish)
  • 1 small clove garlic
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons red wine vinegar
  • 1/2 cup tomato juice
  • Kosher salt and freshly ground black pepper
  • 1 slice (1-inch-thick) Italian-style bread
  • 1 tablespoon olive oil
  • Directions
    To make gazpacho: In a food processor or blender, combine tomato, cucumber, bell pepper, scallion, garlic, and parsley; puree until chunky. Stir in vinegar and tomato juice; season with salt and pepper. Refrigerate until thoroughly chilled. Before serving, adjust seasoning to taste and garnish with reserved scallion.

    To prepare bread: Using a pastry brush, spread olive oil on bread. Grill on outer edge of outdoor grill (or on a stovetop grill pan) until just toasted, about 1 minute; sprinkle with salt and pepper.


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