Name: Grilled Tomato-Bell Pepper Gazpacho
Yield: Makes 6 servings
Ingredients: 3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes; 1 (8- to 9-ounce) red bell pepper; 1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise; 8 tablespoons extra-virgin olive oil, divided; 3 (5 x 3 x 1/2-inch) slices country-style bread; 3 garlic cloves, divided; 1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided; 3 tablespoons (or more) Sherry wine vinegar; 2 teaspoons chopped fresh marjoram; 3/4 teaspoon smoked paprika*; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 3/4 cup (about) cold water (optional); 3 green onions, cut into thin strips; *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

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Grilled Tomato-Bell Pepper GazpachoCon Poulos

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Recipe notes

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