Smoked Tomato and Apple Gazpacho


300g/10.5oz Roma tomatoes, cut in half
50g/2oz red bell pepper, deseeded and cut in half
75g/2.75oz white onion, peeled and cut in half
25g/1oz garlic, top chopped off
150g/5.25oz apple, cored and quartered
30ml/1fl oz olive oil
1/2 tsp. salt
1/2 tsp. sweet paprika powder
1 tbsp. fresh basil leaves, chopped


Spread the tomatoes, bell pepper, white onion, garlic, and apple in a baking pan. Drizzle with olive oil and season with salt.
Put in a smoker for 45 minutes or roast for 25 minutes in an oven set to 180C/360F.
Press flesh of garlic out of its skin and put in a blender with the rest of the roasted ingredients. Process until smooth.
Serve hot or chilled with a topping of fresh chopped basil and a sprinkle of paprika.


Wildly popular with the vegetarian community, a Gazpacho is a chilled dish that over the years has had so many versions and interpretations making its way into our kitchens, recipe books and cooking shows. It’s the smoky flavour of this recipe that takes it to a whole new level – making it equally delicious served warmed or chilled. Don’t be intimidated by the need of smoking equipment, you can achieve similar results in your oven. And the addition of sweet apple? What a souper idea, yes please!


Saturday, September 23, 2017 - 12:57pm


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