Fire And Smoke Gazpacho

1. 1

   Prepare grill for direct and indirect heat - one side medium high. Set tomatoes over direct heat when grill is hot for 3 minutes. When they become a little charred, turn and grill for 3 minutes more.

2. 2

   Move tomatoes to indirect heat. Drain soaked woodchips and scatter on fire, or put in foil pack on gas grill. Smoke tomatoes with lid closed for 20 minutes.

3. 3

   Combine cucumber, bell pepper, serrano pepper and garlic in a large bowl.

4. 4

   Transfer grilled tomatoes to a bowl to capture juices. When cool enough to handle, peel and dice. Add half to cucumber-pepper mixture along with juices.

5. 5

   Puree remaining tomatoes with the oil in a food processor for 1 to 2 minutes until smooth. Add puree to mixture in bowl. Add basil or cilantro and vinegar, stirring to combine. Season with salt and pepper to taste. Add cold water to desired consistency. Chill for at least one hour before serving.

* Per serving · 4 servings · Values may vary.