Smoked Tomato Gazpacho
- 20m Prep Time
- 1h 0mCook Time
- 2h Ready In
This smoked tomato gazpacho infuses fresh summer tomatoes with sweet smoke flavor at a low temperature. The result is a cool, smoky twist on the classic Spanish soup, perfect for hot days.
Ingredients
- 907 g tomatoes on the vine
- 1 medium sweet onion
- 1 cucumber peeled, seeded, and roughly chopped
- 59.1 ml good-quality extra-virgin olive oil
- 29.6 ml white wine vinegar
- 0.5 large jalapeño pepper roughly chopped
- 1 clove garlic minced
- 1.23 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.8 mg
- Iron: 0.46 mg
- Magnesium: 9.76 mg
- Phosphorus: 41.1 mg
- Potassium: 144 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g tomatoes on the vine
- 1 medium sweet onion
- 59.1 ml good-quality extra-virgin olive oil
- 29.6 ml white wine vinegar
- 1.23 ml kosher salt
Prepare
- 1 cucumber, peeled, seeded, and roughly chopped
- 0.5 large jalapeño pepper, roughly chopped
- Mince 1 clove garlic
Let's Cook
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Step 1.
Preheat the smoker to 200°F using a fruitwood like cherry or apple. Avoid mesquite, oak, or hickory to prevent the vegetables from picking up too much smoke.
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Step 2.
Quarter the tomatoes and onion. Place them directly on the smoker grill or on a baking sheet to catch any liquid. Smoke for 1 hour.
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Step 3.
Remove the smoked tomatoes and onion from the smoker and let them cool completely. Once cool, peel the skin from the tomatoes.
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Step 4.
In a food processor, combine the peeled tomatoes, smoked onion, chopped cucumber, olive oil, white wine vinegar, jalapeño, minced garlic, and salt. Pulse to your desired consistency—chunky or smooth.
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Step 5.
Serve the gazpacho cold. Drizzle with good-quality extra-virgin olive oil and garnish with chopped cucumber and red bell pepper.