Grilled Capsicum Gazpacho with Avocado “Croutons”
This soup is deliciously cooling on a hot summer’s day. The grilled red capsicum adds depth of flavour to compliment the sweet vine-ripened tomatoes and is nicely balanced with a shot of sherry (or red wine) vinegar. I like to add a fresh twist with cubes of creamy avocado “croutons”. Divine!
Ingredients
- 1 red capsicum, halved and seeds removed
- 1/4 cup olive oil + extra for drizzling
- 1 slice sourdough bread - can use gluten-free bread
- 4-6 vine-ripened tomatoes, about 500g
- 1/2 large telegraph cucumber, peeled
- 1/4 red onion
- Small handful basil leaves
- 2 tbsp sherry or red wine vinegar
- 1/2 tsp salt
- Fresh cracked pepper to taste
Avocado “Croutons”
- 1 perfectly ripe avocado, cut into 1-2 cm cubes
- Lemon juice
Instructions
- Prepare the capsicum ahead of time so it can cool before adding to the soup (or skip this step and use raw or jarred grilled capsicum). Heat a heavy-based frying pan over a moderate heat. Drizzle the capsicum with olive oil and place skin side down in the hot pan. Cook for 12-15 minutes, turning occasionally until the skin is nicely charred. Transfer the capsicum to a bowl and cover with a plate to sweat and release the skin. Once cool, peel off the skin and roughly chop.
- Cut the bread into cubes and place into a food processor. Blitz into coarse breadcrumbs. Roughly chop the tomatoes, cucumber and onion and add to the food processor along with the grilled capsicum, ¼ cup olive oil, basil, vinegar and seasoning. Blend until smooth.
- Check taste, adjusting the flavour with extra vinegar, salt and/or cracked pepper if needed. Pour into a jug, cover, and chill for at least an hour and up to 24 hours.
- When ready to serve, prepare the avocado “croutons”. Place the cubed avocado into a small bowl and drizzle with a little lemon juice. Pour the soup into chilled bowls, spoon over the avocado “croutons” and drizzle with olive oil. Serve immediately.