Fire And Smoke Gazpacho Recipe

Name: Fire And Smoke Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes, cored and bottoms trimmed flat; 1 cup peeled, seeded and finely diced cucumber; 1/2 cup medium green bell pepper, seeded and finely diced; 1 small serrano pepper, stemmed, seeded and finely diced; 3 cloves garlic, minced; 1/4 cup extra virgin olive oil; 1/4 cup coarsely chopped basil or cilantro; 1/4 cup red wine vinegar; Salt and freshly ground pepper; 1 cup cold water

Servings: persons

6 large tomatoes, cored and bottoms trimmed flat
1 cup peeled, seeded and finely diced cucumber
1/2 cup medium green bell pepper, seeded and finely diced
1 small serrano pepper, stemmed, seeded and finely diced
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup coarsely chopped basil or cilantro
1/4 cup red wine vinegar
Salt and freshly ground pepper
1 cup cold water

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

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large tomatoes, cored and bottoms trimmed flat, 1 cup peeled, seeded and finely diced cucumber, 1/2 cup medium green bell pepper, seeded and finely diced, 1 small serrano pepper, stemmed, seeded and finely diced, and more.

Yes, Fire And Smoke Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire And Smoke Gazpacho

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