Smoked Tomato Gazpacho Recipes

SMOKED TOMATO GAZPACHO

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.

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Steps:

• Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
• To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

HEIRLOOM TOMATO GAZPACHO

Steps:

• In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

SPICED TOMATO GAZPACHO WITH LEMON PICKLED SHRIMP

Steps:

• To make the gazpacho: Working in batches, put the tomatoes, cucumber, jalapeno, red onion, and garlic in a food processor or blender and purée until smooth. Transfer each batch to a large bowl. Strain through a sieve placed over another large bowl and gently push the gazpacho through with a rubber spatula or wooden spoon to remove any remaining solids. The gazpacho can be chilled at this point until ready to serve, for up to 2 days, but it can also be served at room temperature.
• To make the garnish: Toss the celery, bell pepper, red onion, tomatoes, parsley, scallions, lime zest, and half the lime juice in a large bowl. Add salt and pepper to taste and set aside.
• Stir the fennel, smoked paprika, salt, sugar, sherry vinegar, lemon juice, and remaining lime juice into the gazpacho, then add salt and pepper to taste. Divide the gazpacho evenly among bowls, place a large spoonful of the garnish in the center of each, then top each with 3 or 4 whole Lemon Pickled Shrimp and some of the pickled lemons and onions. For a variation, chop the Lemon Pickled Shrimp and toss with the garnish, then mound in the center of each bowl. Serve immediately.
• Fill a large pot with 5 cups of water, add 1 tablespoon salt and the 2 tablespoons lemon juice, and bring to a boil; add the shrimp and cook until pale pink and slightly firm, about 1 minute.
• Meanwhile, prepare a large bowl of ice water. Immediately transfer the shrimp to the ice water to stop the cooking. Drain thoroughly, then toss the shrimp in another large bowl with the onion, lemons, lemon juice, sherry vinegar, olive oil, spices and 1/2 teaspoon salt until completely coated; let marinate at room temperature for 20 minutes, or in the refrigerator for up to overnight. Serve with the gazpacho as outlined above.