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Smoky Gazpacho
Scott Koeneman
8 servings
BeginnerGazpacho has a wonderful sweet and cooling flavor. This cold blended soup also helps keep they house cool on those days your air conditioning is struggling to keep up. I couldn't help but add a little Southwestern flare to this version by adding some sweet tomatillos and smokey chipotle.
Total Steps
3
Ingredients
12
Tools Needed
4
Ingredients
- 5 pounds tomatoes
- 3 cucumbers, peeled and seeded
- 4 tomatillos
- 3 tablespoons chipotle in adobo, minced
- 1/2 cup beer
- 2 cups bread pieces
- 2 tablespoons olive oil
- 2 tablespoons vegetable broth
- 2 tablespoons red wine vinegar
- 1/2 cup cilantro, chopped
- 1 tablespoon salt
- tortilla strips
Instructions
1
Step 1
Dice 1 tomato, 1/2 a cucumber, and 1 tomatillo. In a small bowl, combine the diced vegetables with cilantro and set aside as garnish.
2
Step 2
Rough chop the remaining tomatoes, cucumber, and tomatillo. Puree these vegetables in a blender in batches along with the chipotle in adobo, beer, bread pieces, olive oil, vegetable broth, red wine vinegar, and salt until smooth.
3
Step 3
Serve the gazpacho topped with the prepared garnish and tortilla strips.
Tools & Equipment
cutting board
knife
small bowl
blender