1. Cut 1-3/4 onions crosswise into 1/2-inch slices (reserve the remaining 1/4 onion). Remove the stems and seeds from the peppers and cut each pepper into quarters (reserve 2 quarters for the garnish). 2. Brush or spray the onions, peppers, and tomatoes with oil. 3. Season with salt and pepper to taste. 4. Grill the peppers and onions over Direct Medium heat until the pepper skins are blistered and the onions are tender, 8 to 10 minutes, turning once or twice. 5. Grill the tomatoes skin side down over Direct Medium heat until softened and the skins are blistered, about 4 minutes. Remove the vegetables from the grill. 6. When cool enough to handle, pull off the charred pepper and tomato skins and discard. 7. In a blender, working in batches if necessary, purée the vegetables and any accumulated juices with the broth. 8. Chill overnight. 9. The next day stir the vinegar and Tabasco sauce into the grilled vegetable purée. Season with additional Tabasco sauce and salt to taste. 10. Finely dice the remaining 1/4 onion, the reserved red pepper, and the cucumber. Serve the gazpacho cold or room temperature, topped with 1 or 2 tablespoons of diced vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
