Smoked gazpacho from the grill
Even healthy barbecue recipes can be cooked in a matter of minutes. Like a refreshing gazpacho. What makes it special? The cold soup has a surprisingly smoky flavour and a bit of a kick – perfect for hot summer days.
Barbecues: healthy and full of vitamins
Whether on the balcony, in the garden, by the lake or in the park, summer is the season for firing up the barbecue! If you’re looking for a bit of variety, or don’t eat sausages and the like, there’s plenty here to get your teeth into. The healthy way to barbecue isn't rocket science: it’s easy to create tasty barbecue menus from vegetables, and even fruit. The key is to find ingredients that are seasonal and as fresh as possible. They contain the most vitamins and healthy nutrients.
Spicy gazpacho from the grill: what you need
100g red peppers
50g yellow peppers
100g onions, peeled
10g garlic, peeled
350ml vegetable stock
20ml sherry vinegar
Equipment for the barbecue: "apple" wood chips, vegetable grill basket, some baking paper
- Soak the wood chips in water for around 30 minutes.
- Remove the core, deseed and roughly chop the peppers.
- Line the vegetable grill basket with baking paper.
- Place the veg in the basket.
On the grill
Heat the grill to around 180°C and use an indirect zone. Add the drained chips to the embers, or pack them in a smoke box. Place the vegetable grill basket in an indirect area of the BBQ and smoke for around 30 minutes.
Tip: With a gas grill, you should use soaked chunks of wood or special wood chips to get that full smoky flavour.
Finish off by blending the smoked veg along with the remaining ingredients into a smooth soup, season with salt and pepper, and chill.