Yes, it’s summer and yes I plan to make gazpacho (more than once). I bet you do too. We like gazpacho, you and me, because it’s full of ripe summery flavors. I’m sure as the summer progresses I’ll make traditional gazpacho. Today however, I decided to make spicy, Smoky Gazpacho as the first gazpacho of my summer season.
This recipe starts with what I consider the basic, though quite flexible, standard list of ingredients: ripe tomatoes, cucumber, red pepper, and garlic– all chopped uniformly and blended til smooth with sherry vinegar and extra virgin olive oil. A couple of tablespoons of cold water is sometimes necessary to get the mixture moving in the blender, depending on the tomatoes (you could also use tomato juice– but choose wisely, you really don’t need to add processed food to your beautiful whole food gazpacho).
All in all, this is probably how you make gazpacho. But do you add bread? How about almonds? These are more controversial.
Well, I usually add one or both. I think the bread adds a certain creaminess– without it, the soup feels more like an insipid savory smoothie or bland salsa. Almonds add more than just a satisfying tooth, they have enough of the right kind of fat to make this soup drink like a meal.
Smoky Gazpacho
But as I said, I’m making Smoky Gazpacho.
My Smoky Gazpacho follows the same routine as my basic version, but it starts by blackening the red bell pepper as well as a moderately spicy red Fresno chile. Smoked paprika and smoked sea salt add a further subtle layer of mystery. I garnish this soup with a few slices of pan-fried Spanish chorizo. It just feels appropriate.
The result has all the bright acidity you expect from gazpacho, but it also has a whiff of fragrant smoke followed by the barest tingle of spiced heat. Making this bowl of Smoky Gazpacho darker and more primitive than you might be used to. Still, these elements are rather understated because they are gently layered, rather than slapped aggressively on top of each other.
Whether you make a Classic or a Smoky Gazpacho, I hope you remember that the real secret to gazpacho is the tomatoes. They need to be ripe and juicy. Oh, and you also need very good olive oil– lots of it. GREG
Ingredients
- 1 red bell pepper
- 1 Fresno chile
- 2 pound ripe red tomatoes (roughly chopped, juices retained)
- ½ cucumber (peeled and seeded)
- ½ small red onion (chopped)
- 2/3 cup roughly chopped smoked almonds (divided)
- 1 slice stale bread (torn into 1‑inch pieces)
- 3 tablespoon sherry vinegar
- 2 clove garlic (peeled and chopped)
- ½ teaspoon smoked paprika (or more to taste)
- ¼ teaspoon smoked sea salt (can substitute standard sea salt)
- ¼ teaspoon freshly cracked black pepper
- ½ cup extra-virgin olive oil (plus more for drizzling)
- 18 slice Spanish dry-cured chorizo
- chopped flat leaf parsley (to taste)
Directions
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, and cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stems and seeds, then roughly chop them.
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 thoroughly before adding another if all the ingredients don’t initially fit).
Once all the ingredients are smooth, drizzle in the olive oil with the machine running until fully incorporated and emulsified.
Taste and adjust the seasoning. Refrigerate at least 2 hours to allow the flavors to come together.
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.
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.
I posted a gazpacho recipe a couple of weeks ago and I only wish I’d thought of doing a smoky version. Brilliant idea!
Hmmm… I;m not generally a Gazpacho fan, but this one, I would try.
I use that technique too. Looks wonderful.
Seriously, this is one of the best looking Gazpacho soups I’ve ever laid my eyes on. Now I have to make and taste it!
I make something similar and call it grilled gazpacho. I live how grilling intensifies the flavors. Mine isn’t as pretty as yours, though…
You had me at smoky! I so want a bowl of this divine soup. Pinning for making soon! Happy Weekend!
Chorizo makes everything better, don’t you think?
Beautiful! You had me at fried chorizo.
Greg, I’m loving this gazpacho and the apt descriptions of adding bread and/or almonds. The Spanish dry-cured chorizo seals the deal. Pinning this gem for a future meal!
Smokin! I love that you put chorizo in your gazpacho. I think that is just the kick it needs to add more depth which I find some gazpachos lack. Great recipe.
That photo is enough to convince everyone to make this! Love this version of gazpacho. To many gazpachos just taste like watered down salsa! Just as you said! Can’t wait to try this, Greg!
Sounds great! I actually have to cook the onion and garlic, though, but oh those fresh raw tomatoes and cucumbers. Wish I had a big bowl of this right now.
Do you have anymore of this gazpacho left? If so, can I come over? No inspiration for dinner tonight but as soon as I saw this I knew it would make my taste buds happy. Hope you’re having a wonderful summer, Greg. 🙂
Muy bien mi amigo!
Love your dark food-noir photos. They capture the smoke flavor perfectly. Too bad Raymond Chandler couldn’t have been eating it.
Doesn’t that sound lovely — and the almonds add a nice depth of flavor and some real body, plus their action as an emulsifier is most welcome here. Have you ever used Marcona almonds in your Gazpacho?
It sounds like you have a fab summer meal going on. I hope all is well with you. It looks like our summer gloom weather is behind us. It’s been blazing hot and clear here all morning.
Yes, I often use Marcona in gazpacho. I like to use regionally appropriate foods when available. GREG
This looks delicious! What a unique take on gazpacho. Loving the smoky aspect… will have to try this! ~Tanaya
Love this! Never thought to add choizo to gazpacho, but I will. Love the smoky theme, too. Maybe add a bit of chipotle? Haven’t made gazpacho yet this season, but I will when I have enough tomatoes from my garden. Thanks for this.