Fire Roasted Gazpacho With Tropical Twist Recipes

ROASTED VEGETABLE GAZPACHO RECIPE

Steps:

• Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
• Cut the tomatoes into chunks and remove the core if it's too fibrous.
• Cut the bell peppers into chunks and remove the seeds.
• Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
• Cut the onion into chunks.
• Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
• Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
• Blend on high and as blending, slowly add the olive oil.
• Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
• Chill in the fridge until ice cold.
• Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).

SKINNY FIRE ROASTED TOMATO GAZPACHO

Steps:

• In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
• Cover; refrigerate at least 1 hour to blend flavors before serving.

FIRE ROASTED GAZPACHO WITH TROPICAL TWIST

Steps:

• In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
• In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
• Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.

ROASTED GARLIC GAZPACHO

Steps:

• Place the unpeeled garlic cloves in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then remove skins (they should slip right off) and scrape off any char.
• Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix; the soup should be slightly chunky. Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture. Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary. Cover the bowl with saran wrap and chill until ready to serve. The longer it sits, the better it tastes. Serve cold.

SPEEDY GAZPACHO

Steps:

• Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.

FIRE-ROASTED TOMATO GAZPACHO

Steps:

• In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
• Cover; refrigerate at least 1 hour to blend flavors before serving.