Best Grilled Yellow Gazpacho Recipes

Grilled-Vegetable Gazpacho with Shrimp image

Provided by Martha Stewart

Number Of Ingredients 12

1 medium onion, halved crosswise
1 green bell pepper, halved lengthwise
2 yellow bell peppers, halved lengthwise
1 1/2 pounds vine-ripened tomatoes, halved
4 garlic cloves (unpeeled)
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 fresh serrano chile
1 English cucumber, peeled and cut into 1/2-inch cubes
1 pound large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)

Steps:

Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.
Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.
Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.

Yellow Gazpacho image

Yield Makes 6 servings

Number Of Ingredients 11

1 navel orange
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 (3/4-pound) cucumber, peeled and coarsely chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 cup olive oil
1/4 cup Sherry vinegar
1/4 teaspoon hot sauce such as Tabasco, or to taste
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives

Steps:

Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.