Smoked Tomato Gazpacho
Smoking the tomatoes and peppers imparts a complex, aromatic quality to this chilled summer soup. (Mini stovetop smokers are available at Sur La Table for about $40.) Blending it with cubes of grilled sourdough bread lends it thickness and even more smoky flavor.
8 ripe tomatoes, quartered
1 medium red onion, quartered
1 red bell pepper, seeded and quartered
10 sprigs fresh cilantro
2 c. grilled sourdough bread, cubed
1 c. extra-virgin olive oil
1/4 c. sherry vinegar
1/4 c. red wine vinegar
Chopped chives, for garnish
Place 6 quartered tomatoes, red onion, and red pepper in a stovetop smoker and, following the manufacturer’s instructions, smoke with applewood for 20 minutes.
Remove from smoker and let cool.
Place cooled smoked vegetables in a blender with remaining tomatoes, cilantro, grilled bread, olive oil, and sherry and red wine vinegars. Blend until smooth and strain through a sieve to remove large chunks. Season with kosher salt to taste and chill in the refrigerator.
To serve, ladle soup into bowls, drizzle with olive oil, and sprinkle with cracked pepper and chives.