SHOP: Gazpacho lives or dies
by the flavor of the vegetables.
Use vine-ripened, garden-
grown. farmstand, or heirloom
tomatoes—preferably that
have never seen the inside of
a refrigerator. Anything less
results in a pale simulacrum of
what this gazpacho can be.- Arrange the tomatoes, cucumber,
peppers, and onion, cut side up, in an
aluminum foil pan. Add the garlic.
Gradually add the reserved juices,
oil, vinegar, and enough water (about
Vz cup) to make a pourable soup.
Work in salt and pepper to taste,
plus a few more drops of vinegar if
needed to balance the sweetness of
the vegetables. Alternatively, place
the vegetables and their juices, oil,
vinegar, and water in a blender and
blend to your preferred consistency.
Season with salt, pepper, and more
vinegar. The gazpacho can be made
several hours ahead to this stage,
covered, and refrigerated, but taste
and re-season it before serving.- Set up your smoker for cold
smoking, following the manufacturer’s
instructions. Add the wood as specified
by the manufacturer.
WHAT ELSE: Don’t have the
gear or patience for cold
smoking? You can hot-smoke
the vegetables. Do it at the
lowest temperature possible
(200° to 225°F)—just long
enough to bronze the outside of
the tomatoes with smoke, but
not so long that you cook them.- Place the vegetables in the smoker.
Smoke until bronzed with smoke (dip
your finger in one cut tomato—the
juices should taste smoky), 1 hour,
or as needed. The vegetables should
remain raw.
4, Cut the vegetables into 1-inch
pieces, reserving the juices. Place
in a food processor and process to a
coarse or smooth puree (your choice).- Ladle the gazpacho into serving
bowls. Drizzle additional olive oil on
top and sprinkle with the chopped
GAZPACHO MADE (^) chives.
WITH A HANDHELD
SMOKER
Puree the tomatoes, cucumber,
bell peppers, onion, garlic,
oil, and vinegar in a food
processor or blender and
season the soup as described
in Step 4, this page. Pour the
gazpacho into a large bowl,
cover tightly with plastic wrap,
and chill until serving.
Just before serving, lift
one edge of the plastic wrap
to insert the smoker hose.
Fill and light the smoker
following the manufacturer's
instructions. Insert the tube of
the smoker, fill the bowl with
smoke, withdraw the tube, and
tightly cover the bowl with
the plastic wrap. Let infuse for
4 minutes. Stir the gazpacho to
incorporate the smoke. Repeat
a couple of times or until the
gazpacho is smoked to taste.
- 58 | STARTERS