Grilled Vegetable and Seafood Gazpacho


  • 5 pounds plum tomatoes cored and quartered

  • 2 cups red bell pepper, cut in chunks

  • 1 1/2 cups sweet onion,quartered

  • 1 cup pablano peppers, cut in chunks

  • 1/4 cup garlic cloves

  • 2 tablespoons extra virgin olive oil

  • 3 teaspoons kosher salt

  • 2 teaspoons black pepper

  • 1- 46 oz can of tomato juice

  • 1/2 cup extra virgin olive oil

  • 1/4 cup white champagne vinegar

  • 1 tablespoon agave nectar

Seafood: 2 1/2 pounds total weight (Can be almost be anything thing you like)

  • 1/2 pound squid

  • 1/2 pound firm white fleshed fish, grouper, cobia, bass, halibut are all good choices

  • 1/2 pound Gulf of Mexico shrimp, 31/35 count (I like smaller shrimp for this dish)

  • 1/2 pound sea scallops, quartered

  • 1/2  pound octopus

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon herbed sea salt


  • Add all seafood to a large bowl and mix to coat with olive oil and salt. Grill seafood about 4 to 6 minutes until done. Shrimp, squid and scalloops will be done first. Set aside to cool.

  • Combine veggies in a large bowl, add 2 tablespoons extra virgin olive oil, salt and pepper. Place in grill basket and cook on hot grill until charred and tender.

  • Put veggies in a food processor or blender until pureed.. Pour mixture through a sieve. Combine strained veggies with tomato juice, vinegar, agave and extra virgin olive oil. Whisk until combined.

  • Add grilled seafood, mix and top with finely diced cucumbers

  • Serves 8 to 10 people. Enjoy!