Smoky Gazpacho
Rate this recipe
3.7/5
(27 Votes)
Ingredients
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- 4-5 lbs large tomatoes
- cut into quarters
- 1 lb sourdough
- crust removed and cut into 1/2 inch pieces
- 2 red bell peppers
- diced
- 2 jalapenos
- diced
- 2 c peeled cucumber
- diced
- 2 c chopped red onion
- 3/4 c Sherry red wine vinegar
- 1/2 c extra virgin olive oil
- 3 garlic cloves
- minced
- 1 tsp ground cumin
- 2 TBS Bourbon Smoked Paprika
- 3-4 TBS Bourbon Smoked Salt
- 4 TBS Bourbon Smoked Pepper
- 2 c water
Details
Level of difficulty Average
Preparation time 60mins
Cost Average budget
Preparation
Step 1
In a bowl, squeeze the seeds and juice out of the tomato chunks. Discard seeds. Transfer tomato juice and chunks to a large bowl. Add all other ingredients except for the water. Let stand an hour and a half.
Step 2
In several batches, process the gazpacho in a food processor. Add water a little bit at a time. Pour gazpacho over a strainer and remove solids. Chill for at least 3 hours. Serve cold with baguette slices and basil
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