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Brush zucchini halves and onion slices with 1 tablespoon of the oil; sprinkle with salt and pepper. For a charcoal or gas grill, place zucchini and onion on the rack of a covered grill directly over medium-high heat. Grill for 6 to 8 minutes or until tender and charred, turning once halfway through grilling. Remove from grill; cool slightly.
Chop zucchini (you should have about 1 1/2 cups) and onion (you should have about 3 tablespoons). Reserve 3 tablespoons of the zucchini and 3 tablespoons of the tomatoes for garnish.
Working in batches, in a blender or food processor combine the remaining zucchini, onion, the remaining tomatoes, tomato juice, bread, vinegar, and garlic. Cover and blend or process until smooth, adding water if necessary to reach desired consistency. Stir in the remaining 3 tablespoons oil.
Transfer gazpacho to a serving bowl. If desired, cover and chill for up to 2 hours. Garnish each serving with the reserved zucchini and tomatoes.