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Grilled and Chilled Gazpacho Shooter

Grilled and Chilled Gazpacho Shooter

Grilled vegetables give a savory twist to the traditional gazpacho

PREP TIME 25 minutes
COOKING TIME: 30 Minutes


Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley



  • 4 Medium plum tomatoes
  • 2 Fresh Jalapenos
  • 1 Medium English cucumber
  • 1 Medium Heirloom tomato
  • 1 8 oz. bottle Organic tomato juice
  • 1 bunch fresh chives coarsely chopped
  • 1 bunch fresh tarragon
  • 1 Medium Zucchini
  • 1 bunch fresh Italian parsley
  • 1 Red bell pepper
  • Optional: Tabasco sauce

Serves 4


  • 4 Medium plum tomatoes
  • 2 Fresh Jalapenos
  • 1 Medium English cucumber
  • 1 Medium Heirloom tomato
  • 1 Cup Organic tomato juice
  • 2 Tbsp. fresh chives coarsely chopped
  • 2 Tbsp. fresh tarragon leaves
  • 1 Medium Zucchini
  • 1 Red bell pepper
  • 2 Tbsp. fresh Italian parsley leaves
  • GC Napa Valley Savory Extra Virgin Olive Oil
  • GC Napa Valley Wild Fennel Finishing Sea Salt
  • GC Napa Valley Tellicherry Pepper to taste
  • Optional: Tabasco Sauce to taste


  1. Turn on grill to medium heat.
  2. Wash all vegetables and place on a sheet pan lined with paper towel to dry.
  3. Prepare vegetables for grilling:
  4. Quarter, core and seed the plum tomatoes and heirloom tomato.
  5. Cut red bell pepper and jalapenos in half lengthwise and remove seeds
  6. Peel zucchini and slice into strips ¼ inch thick lengthwise.
  7. Brush vegetables with Savory Extra Virgin Olive Oil, place on grill and cook until soft, approximately 5 minutes for zucchini and 8 minutes for tomatoes, peppers, and jalapenos.
  8. Transfer grilled vegetables to a sheet pan to cool.
  9. Remove charred skins from bell pepper.
  10. Wash parsley & tarragon- submerge into a bowl of cold water, swish them around (dirt will fall to the bottom) and shake off the water. Pat leaves with paper towels until dry. Remove leaves from stems. Save 1 Tsp. of each for garnish.
  11. Prepare cucumber: Cut in half lengthwise, remove seeds with a spoon and coarsely chop three quarters of the cucumber. Set aside the other quarter for garnish: chop into 1/4” pieces.
  12. In two batches, combine grilled vegetables, the cucumber (except cucumber saved for garnish) and puree in food processor.
  13. Add ½ cup of tomato juice to thin out puree to a pourable consistency.
  14. Taste and adjust Wild Fennel Finishing Sea Salt, Tellicherry Pepper and Tabasco Sauce if a spicier version is desired. If made ahead, place in a glass pitcher, cover and refrigerate (overnight is fine).


For a fun first course, pour into shot glasses. If a main course for lunch, pour 6-8 oz. servings into individual bowls. Garnish with diced English cucumber, chopped chives and tarragon and a pinch of Wild Fennel Finishing Sea Salt. Drizzle top with Savory Extra Virgin Olive Oil.