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Smoky Gazpacho

This smoky gazpacho combines lightly grilled tomatoes, cucumber, pepper, and onion in a blended soup that’s perfect for summer.

Although I like raw bell peppers on their own or as crudités, I think they can be a bit of a flavor bully in this soup. For that reason, find the sweetest red or yellow bell pepper you can. By no means should you use a green bell pepper for this.–Barton Seaver

DOES GAZPACHO SOUP NEED TO BE SERVED COLD?

We wondered the same thing. Here’s what Chef Barton Seaver himself has to say about it, “I’m conflicted on chilling this soup, as I think it can numb the flavors, but it does offer a welcome refreshing quality. So go with what you prefer, room temperature or chilled.” It’s up to you, then. Gazpacho is traditionally served cold but Seaver does make a good point about optimum flavor. Go with your gut on this one or, even better, try it both ways.

Smoky Gazpacho

A white bowl filled with smoky gazpacho drizzled with extra-virgin olive oil, and a spoon resting inside the bowl.

Few soups are simpler than this summer classic, but here I make it slightly more complicated by giving the vegetables a quick turn over a smoky fire to lightly flavor them, not cook them.

Barton Seaver

Prep 15 mins

Cook 5 mins

Total 20 mins

Sides

Spanish

6 to 8 servings

76 kcal

No ratings yet

  • 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.
  • Divvy the soup among bowls and, if desired, drizzle with more oil.

Serving: 1portionCalories: 76kcal (4%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 7mgPotassium: 315mg (9%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1285IU (26%)Vitamin C: 39mg (47%)Calcium: 21mg (2%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published July 22, 2013

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