Grilled Tomato Gazpacho
Why This Recipe Works
For a riff on this refreshing chilled soup, we used grilled tomatoes. Cooking halved tomatoes over high heat ensured that they browned and charred quickly without softening too much. For a simple yet rich-tasting soup that let the smoky, charred flavor of the tomatoes stand out, we added just a few other vegetables—cucumber, garlic, shallot, and a serrano chile for some heat. A slice of white sandwich bread, blended in along with some extra-virgin olive oil, gave the soup body and richness. Sherry vinegar added sweet acidity. Letting the gazpacho rest overnight helped meld the flavors.