Smoky Gazpacho

15 ingredients
6 steps

Ingredients

  • 1 red bell pepper
  • 1 Fresno chile
  • 2 pounds ripe red tomatoes (roughly chopped, juices retained)
  • 1/2 cucumber (peeled and seeded)
  • 1/2 small red onion (peeled and roughly chopped)
  • 2/3 cup roughly chopped smoked almonds (divided)
  • 1 (1-inch thick) slice stale Italian bread (torn into 1-inch pieces)
  • 3 tablespoons sherry vinegar
  • 2 clove garlic (peeled and chopped)
  • 1/2 teaspoon smoked paprika (or more to taste)
  • 1/4 teaspoon smoked sea salt (can substitute standard sea salt)
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup extra-virgin olive oil (plus more for drizzling)
  • 18 slices Spanish dry-cured chorizo
  • chopped flat leaf parsley (to taste)

Directions

  1. 1
    Roast the peppers: Char the bell pepper and Fresno chile by laying them, one at a time, directly over a gas flame, turning occasionally with tongs until blackened on all sides. Place them in a medium bowl, cover, set aside until cool; rub off the blackened skin, remove stems and seeds, then roughly chop.
  2. 2
    Prepare the gazpacho: Place roasted red bell pepper, roasted fresno chile, tomatoes and their juice, cucumber, onion, half the smoked almonds, bread, sherry vinegar, garlic, smoked paprika, smoked salt and pepper in a blender. Process until as smooth as you like, adding a splash of water if necessary to achieve the proper consistency. It should move freely in the blender, but not be watery (add one ingredient at a time and blend before adding another if all the ingredients don't initially fit).
  3. 3
    Once all the ingredients are smooth, drizzle in the olive oil with the machine running until fully incorporated and emulsified.
  4. 4
    Taste and adjust the seasoning. Refrigerate at least 2 hours to allow the flavors to come together.
  5. 5
    To serve: Just before serving, Heat a large cast iron or non-stick skillet over medium-high heat. Add the chorizo slices and cook until they begin to curl at the edges and brown. Flip them over and cook until browned on the other side.
  6. 6
    Serve the chilled gazpacho in shallow soup bowl, garnished with chorizo slices, remaining chopped smoked almonds, parsley and a drizzle of very good olive oil.

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