Smoky Tomato Gazpacho Recipes
SMOKY TOMATO GAZPACHO
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Nutrition Facts : Calories 104 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SMOKED TOMATO GAZPACHO
Provided by Food Network
Yield 1 quart
Number Of Ingredients 11
Steps:
- Mix all ingredients together and chill. Prepare at least two hours prior to serving.
- Using a knife, remove stem from red tomatoes and mark an X on the other end of tomato. Place in boiling water for 30 seconds and remove. Immediately place in ice water. Drain and peel skin off. Cut tomato in half crosswise and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover with aluminum foil and place over high heat on stove top. Allow tomatoes to heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop tomatoes and add to soup.
HEIRLOOM TOMATO GAZPACHO
Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
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SMOKY GAZPACHO RECIPE | LEITE'S CULINARIA
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- Place the tomatoes, cucumber, bell pepper, onion, and garlic on a small baking sheet and set it on the grill adjacent to the coals of a small fire. Add some strong-flavored wood chips, such as hickory or maple, and cover the grill. Smoke the vegetables for 3 to 5 minutes, just long enough to barely flavor the ingredients.
- Place the tomato wedges in a blender and use a spoon to lightly crush them to release some of their juices. (This will provide the necessary liquid to purée the other ingredients.) Add the other vegetables, along with the oil and vinegar, and season generously with salt. Purée until all the vegetables have broken down and the soup has a smooth consistency. You should have about 2 quarts. You may need to add a little water, depending on the moisture content of the vegetables. If so, do this just a few spoonfuls at a time. Taste for seasoning and adjust if necessary.
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- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
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- Set up your smoker or grill for smoking. If using a stovetop smoker, place the sawdust in the bottom and arrange the vegetables on the rack. If using a grill, set it up for indirect grilling and preheat to medium. Toss the wood chips on the coals. Arrange the vegetables on the grate over the drip pan.
- Smoke all of the vegetables for 15 minutes—they should be smoked, but not cooked through. Transfer to a platter to cool. Unskewer the scallion whites and garlic and discard the toothpicks.
- Cut the smoked vegetables into 1-inch chunks. Place in a food processor and grind to a coarse purée. Work in the olive oil, vinegar and water, adding enough water to obtain a pourable consistency. Correct the seasoning, adding salt, pepper and vinegar if needed to taste.
- The gazpacho can be served now, but it will taste even better if you chill it for 1 hour to allow the flavors to blend. Just before serving, correct the seasoning, adding salt or vinegar to taste. Ladle the gazpacho into bowls or martini glasses and sprinkle with the chopped scallion greens. Serve at once.
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- Meanwhile, make an "X" with a paring knife on the bottom of each tomato. Drop the tomatoes in the boiling water for 15 seconds, remove, and transfer to an ice bath until cool enough to handle, about 1 minute. Remove and pat dry. Peel and halve the tomatoes. Seed the tomatoes, putting the seeds and pulp in a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Chop the tomato flesh.
- Combine the tomatoes and juice in a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, salt, cumin, and pepper and stir to combine.
- Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for at least 2 hours or up to overnight. Serve with thinly sliced basil.
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