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.
CLASSIC ANDALUSIAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
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- Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.
- Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
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