The trick is to smoke the meat and not make the meat smoke

GAZPACHO ANDOLUZ

  Date: April 21, 2012
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Here is a side that doesn't get cooked on the grill, but is a natural pairing for a grilled paella. I paired the PAELLA DE JAMON SERRANO Y ACEITUNAS (Serrano Ham & Olive Paella) I was making this day with some cold soup: Gazpacho Andoluz. At first blush cold soup didn't sound very good-soup is supposed to be hot. But once I got over this initial reaction and tried gazpacho about 4 years ago, I found out cold soup is excellent. They are great on a warm day and can have an amazing mix of flavors. The prep is very easy. You just need to get the veggies cut down to a uniform size to assist in pureeing them in the food processor. You process the ingredient in two batches and then it gets checked for proper seasoning and then it gets refrigerated until you are ready to use it. Being able to make it a day ahead of time is great when you are doing a paella which is somewhat complicated & uses up most of the grill surface at time. Everyone loved the gazpacho and ate one or more large helpings.
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