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Smoky Gazpacho
You should try this gazpacho recipe. I outdid myself in fabulousness.
Prep Time 3 hours
Ingredients
- 1 red bell peper
- 1 mild green chile pepper (Fresno, Anaheim, etc.)
- 2 lbs ripe heirloom tomatoes (chopped, juice retained)
- 1 cucumber (peeled and seeded)
- 8-10 pitted black olives
- 4-6 sun dried tomatoes
- 1 small red onion
- 2/3 cup smoked almonds
- 3 tbsp vinegar (sherry, red wine, white balsamic or cider)
- 2 garlic gloves (peeled)
- 1/2 tsp smoked paprika
- 1/2 tsp smoked salt
- 1/2 tsp black pepper
- 1/8 tsp celery salt
- 1/2 tsp chili lime seasoning
- 1/2 cup extra virgin olive oil
- 1/2 juice of a lemon
- 1/2 juice of a lime
- chopped flat leaf parsley (garnish)
- chopped scallion (garnish)
- chopped marigold petals (garnish)
Instructions
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Roast the peppers in the broiler, or char them over a gas flame until partially blackened.
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Set aside until cool, then de-stem and seed them.
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Place in food processor with tomatoes, cucumber, onion, olives, almonds, vinegar, garlic, sun-dried tomatoes, a few parsley fronds, and all the seasoning. Process until smooth consistency, drizzling in olive oil.
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Taste to adjust seasoning, then refrigerate for at least 2 hours to allow the flavours to come together.
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Serve in bowls garnished with parsley, scallion, marigold and a drizzle of olive oil, and a cherry tomato.
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If you like, you can sauté and add chorizo.