The trick is to smoke the meat and not make the meat smoke
GAZPACHO ON FIRE
Date: May 05, 2012 Favorite:Soups & Stews Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Gazpacho on Fire
The The ingredients include: tomatoes, cucumber, onion, red & green bell peppers. There are also fresh rosemary, sage & thyme, olive oil, red wine vinegar, water, kosher salt & freshly ground black pepper.
The veggies are prepped for the grill. The cucumber has been halved lengthwise. They have been sprayed with a olive oil using a Misto mister & seasoned with kosher salt & freshly ground black pepper. The garlic cloves are peeled & skewered.
The veggies are on the grill & are being direct grilled using medium high heat.
A closeup of the bell peppers. The cucumbers are just behind them & the tomatoes are in the rear. The tomato skins stuck to the grill in some cases, but I didn't sweat it too much because the recipe called for you to peel off the tomato skins.
A close up of the onions.
The veggies are back inside & are cooling off for a few minutes.
The veggies have been divided into equal sized batches for processing in the food processor.
The first batch of veggies are in the food processor. As they get pureed half of the water is added, then half off the olive oil &finally the red wine vinegar is drizzled in.
The first batch has been finished and you can see the second back of veggies in the back right.
The second batch of veggies is in the food processor, while the first batch has been poured into the soup tureen.
The second batch is finished & will be added to the soup tureen.
The last step is to add the chopped fresh herbs & season with salt & pepper. I could tell right from the first tasting that this was going to be an excellent gazpacho. The gazpacho was finished by putting it into the refrigerator overnight.
The gazpacho was removed from the refrigerator just before serving. The garnish was garlic & herb croutons & freshly chopped herbs (rosemary,sage & thyme).
The meal was served with some crusty French rolls.
The main dish was Paella Carne (Meat Paella).
Right from the first bite everyone felt this gazpacho was special & a step above the ones I'd made before. Plus cold soup is extra refreshing on a warm day.
I am definitely going to make this recipe again. Additionally I am going to seek out more grilled gazpachos.
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After I'd made a couple gazpachos to accompany the paellas I've been making of late. They were excellent, but I suddenly had the thought I like soups, but I LOVE grilled soups. What about grilled gazpacho? When I searched online, the recipe that was first on the list was a Stephen Raichlen recipe. This was a good thing because I've never gone wrong wit one of his recipes. It was similar to the other gazpachos I've made in terms of ingredients and part of the prep. The one exception was the veggies are all grilled before they are pureed. I didn't tell anyone this gazpacho was somewhat different, but everyone noticed right away it had great flavor. Out of the 4 gazpacho recipes I've made, this was everyone's favorite. Two of the non-grilled gazpachos are found in the Side Picture Galleries. See the links above. But for the best gazpacho I've tried, used the link below