Fire-Roasted Gazpacho
Aug 27, 2020 05:25PM ● By Kris Urquhart
3 lb small-to medium-size tomatoes, possibly a mixture of San Marzano and Campari tomatoes (The smaller tomatoes will get more exposure to the grill)
2 large cucumbers
1 poblano pepper
1 head of garlic
8 oz mini-bell peppers
2 tsp white wine vinegar
1 cup water (or more)
Dash olive oil
1 Tbsp sea salt (preferably bourbon barrel smoked sea salt)
1 Tbsp black pepper (preferably bourbon barrel smoked pepper)
1 tsp sugar
1 large bunch basil
1 ripe avocado, diced
Preheat a charcoal grill for medium direct heat—about 350° F. (Gas works, but will not produce as much smokiness as charcoal.)
Prepare the veggies to go on the grill: wash everything and slice the cucumbers into thin lengthwise pieces; put the garlic cloves onto skewers.
Grill the tomatoes, cucumbers, peppers, garlic and poblano pepper until char marks form on all sides.
Remove the veggies and place in a big pot. Add water.
With an immersion blender, mix everything together until uniform in consistency.
Add the olive oil, vinegar, salt and pepper to taste; more water for a thinner consistency; and the basil at the end with one last blend with the immersion blender.
Chill at least 3 hours before serving so the flavors have time to meld together.
Garnish with diced avocado and fresh basil.
Recipe and photo courtesy of Robyn Lindars.
