Mediterranean Grilled Vegetable Soup

This chilled soup gets its deep, smoky flavor from grilling the vegetables before they go anywhere near a blender. Bell peppers char until the skins blister and blacken, zucchini and red onion get browned and tender on the grates, and fresh vine-ripened tomatoes go in raw. The charred red peppers puree into the base while the grilled yellow pepper, zucchini, and onion get chopped and stirred in for chunky texture.

That combination of smooth, smoky puree and chunky grilled vegetables in the same bowl is what makes this more than just another gazpacho. Fresh basil, oregano, garlic, and a splash of red wine vinegar tie everything to the Mediterranean.

Steaming the charred peppers in a paper bag for 15 minutes loosens the skins so they peel off easily. Don’t skip this step or you’ll be picking at stubborn blackened bits.

Pro Tips

• Use the ripest tomatoes you can find. Since they’re not cooked, their flavor needs to carry the raw element of the soup. Out-of-season tomatoes will taste flat.
• Brush the zucchini and onion with just enough oil to prevent sticking. Too much oil makes the soup greasy.
• Chill for at least 30 minutes, but overnight is better. The flavors intensify as the soup rests.
• This keeps well for up to two days in the fridge, making it a solid make-ahead option for summer entertaining.

Variations

• Spicy version: Add a grilled jalapeño to the pepper puree for smoky heat.
• Bread-thickened: Blend in a chunk of stale crusty bread with the tomatoes for a thicker, Spanish-style cold soup closer to salmorejo.