Smoked Gazpacho
A chilled Spanish tomato soup with a smoky twist — the vegetables are blended and infused with wood smoke trapped right in the blender.
Nutritionper 100 g›
51
Calories
1g
Protein
5g
Carbs
3g
Fat
Ingredients
| 6 | ripe tomatoes | |
| 1 | cucumber | |
| 1 | red bell pepper | |
| ½ | red onion | |
| 1 | garlic clove | |
| 3 tbsp | 45 ml | olive oil |
| 1-2 tbsp | 15–30 ml | sherry vinegar |
| — | salt and pepper | |
| — | wood smoking chips |
Instructions
- Combine the tomatoes, cucumber, bell pepper, onion, garlic, olive oil and vinegar in a blender and season with salt and pepper.
- Purée until smooth (leave it a little chunky if you prefer more texture).
- To smoke it, fill the blender jug with wood smoke from a smoking gun and trap the smoke with the lid; as you blend, the smoke is pulled down into the liquid and infuses the gazpacho. Repeat for a deeper smoke.
- Alternatively, pour the gazpacho into a bowl, cover with cling film and trap smoke over the surface, then let it sit a few extra minutes to absorb the flavour.
- Chill thoroughly and serve cold.