Smoky Gazpacho

You should try this gazpacho recipe. I outdid myself in fabulousness.

Course Soup
Prep Time 3 hours
Author Buddy Woodward


  • 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)


  1. Roast the peppers in the broiler, or char them over a gas flame until partially blackened.

  2. Set aside until cool, then de-stem and seed them.

  3. 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.

  4. Taste to adjust seasoning, then refrigerate for at least 2 hours to allow the flavours to come together.

  5. Serve in bowls garnished with parsley, scallion, marigold and a drizzle of olive oil, and a cherry tomato.

  6. If you like, you can sauté and add chorizo.

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