Smoky Tomato Gazpacho Food

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.

SMOKY TOMATO GAZPACHO

Steps:

• Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
• Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
• Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.

CHERRY TOMATO GAZPACHO

Steps:

• Prepare the cucumber by peeling and dicing.
• Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
• Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
• Garnish bowls of gazpacho with chopped dill and walnuts.