Gazpacho of grilled vegetables

PREPARATION IN ADVANCE

1. Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. In the meantime, halve the tomatoes. Cut the bell peppers lengthwise into quarters and remove the stalks, seeds and pith. Peel and halve the banana shallot.
2. Place the cut vegetables on the grid and close the lid of the EGG. Grill the vegetables for about 6 minutes in total. Turn them every 1.5 minutes and close the lid of the EGG after each action.
3. Remove the vegetables from the EGG and leave to cool slightly. In the meantime, peel and halve the garlic. Wash the cucumber and chop coarsely. Pluck the leaves off the sprigs of basil and keep some small leaves aside for garnishing the gazpacho.
4. Coarsely chop the grilled vegetables and blend together with the garlic, cucumber, basil and red wine vinegar until smooth. Turn the blender to low speed and add the olive oil in a thin trickle. Season the gazpacho with salt and pepper to taste and leave to cool in the refrigerator.

PREPARATION

1. Spoon the gazpacho into attractive bowls or soup dishes, and sprinkle with the basil kept aside for garnishing. Season to taste.

Tip

If you like it hot, why not grill a bird’s eye chilli and add this to your gazpacho?