Grilled Brat Gazpacho (served hot or cold)

This is my favorite kind of new recipe…one where you open up the ‘fridge door, and go, “Hmmm…”

So, I had some leftover pico de gallo from the flank steak salad last weekend, and a couple of bratwurst left over from those bratwurst pretzel sliders, and somewhere between the fridge and the table, they turned into this…

Grilled Brat Gazpacho
(recipe below)

Grilled Brat Gazpacho

Ingredients:
2 Johnsonville bratwurst (original, hot n’ spicy, or chorizo)
1 pint Fresh Pepper Pico de Gallo (see below) or store-bought pico
2 cups chicken broth
1/3 cup chopped fresh cilantro

Optional:
Hot pepper sauce (such as Tabasco)
2 Tbs. Mexican Crema (sour cream)

Grill brats, allow to cool. Split lengthwise, then slice ½ inch.

Combine chicken broth, pico de gallo, and hot sauce (opt) in a pot and bring to a simmer until tomatoes and onion are softened but still firm.

Add bratwurst, remove from heat, and let rest 2-3 minutes (to re-warm the brats). Divide between bowls, sprinkle with cilantro, and top with a dollop of crema (optional). Serve immediately.

To serve cold: Do not add the bratwurst to the soup, as above, but chill both separately. Once cold, combine, and follow the remaining instructions.

If you want to try your hand at our homemade Fresh Pepper Pico de Gallo…

Some folks aren’t fans of the heat, like I am…so I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be “too hot”) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. (And it’s purty, too!)

bell pepper pico de gallo

This attempt got major kudos from the “Mild not Wild” portion of the family.

2 fresh Roma tomatoes, chilled and diced
1/4 large white onion, diced
1/4 cup fresh cilantro, chopped
1/2 large orange bell pepper, diced
1 Tbs fresh squeezed lime juice
1 Tbs fresh minced garlic
Salt & pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving. (This will make enough for the gazpacho, above. If you’re making this for eating with chips, like salsa, you’ll want to double or triple the recipe.)

Enjoy!

-Chef Perry

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