Grilled Tomato And Red Pepper Gazpacho - cooking recipe

Ingredients

3 None red peppers, quartered, deseeded
6 None tomatoes, halved, deseeded
1 None red onion, thickly sliced
4 cloves garlic, unpeeled
2 None cucumbers, deseeded, roughly chopped
2 tbsp red wine vinegar
1 3/4 cups tomato juice
1 tbsp roughly chopped fresh flat-leaf parsley leaves, plus extra, to serve
1 1/2 tbsp butter, melted
1 tbsp olive oil
1 tbsp finely grated Parmesan cheese
3 slices white bread, crusts removed, quartered

Preparation

Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel skin and chop roughly.
Oil a grill pan or large frying pan and place over medium-high heat. Cook tomatoes, onion and garlic until tender. When cool enough to handle, peel garlic.
Blend or process peppers, tomatoes, onion, garlic, cucumbers, vinegar, tomato juice and parsley until smooth. Transfer to a large bowl, cover and chill for 3 hours, or until cold.
Meanwhile, to make the Parmesan croutons, combine butter, oil and cheese in a small bowl. Add bread and toss to coat. Toast on a heated oiled grill pan until browned on both sides.
To serve, stir 1/4 cup cold water into gazpacho. Serve sprinkled with croutons and parsley.