Fire Roasted Gazpacho (Black Gazpacho)
Fire Roasted Gazpacho (Black Gazpacho) ~ this unusual Spanish chilled soup is made with fire roasted tomatoes and peppers for a deep rich color and a smokey flavor that is truly unique. Think you don't like gazpacho? Think again!
Servings: 6 servings
Equipment
- food processor
Ingredients
- 3 dried guajillo chiles, your supermarket should carry them, just ask. Substitute another dried chile pepper if you like
- 4 large tomatoes, any variety
- 2 pasilla or poblano peppers
- 2 hot peppers such as jalapeños or cayenne
- 2 large Anaheim or Hatch chile peppers
- 6 tomatillos, papery skins peeled (don't worry if you can't find them)
- 1/2 small red onion
- 3 garlic cloves, minced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Sherry vinegar
- 1/2 tsp salt
toppings
- 1/4 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped yellow bell pepper
- fresh mint or cilantro leaves
- olive oil
- black pepper
Instructions
- Cover the dried chiles with boiling water and let sit for 30 minutes to soften and rehydrate.
- Cover a baking sheet entirely with foil. Arrange the tomatoes, fresh peppers, and tomatillos on the pan, leaving space between each. Note: leave everything whole.
- Set your oven rack to the highest setting and broil the veggies on high for about 20 minutes, or until blackened. I give them a turn every 5 minutes or so.
- Drain the dried peppers and quickly blister tthem under the broiler. They will just take a minute or so, watch them carefully.
- Meanwhile process the onion and garlic in your food processor until the onion is finely minced. Put in a large mixing bowl and set aside.
- Put the blackened tomatoes and tomatillos into the food processor and pulse/process until they're smooth. Scrape down the sides of the bowl if necessary. Pour into the bowl with the onions.
- Remove the stems and any large seeds or veins from all the peppers and chop them in quarters. Do not remove skin. Add to the processor, in batches if necessary, and pulse/process until smooth. Add to the mixing bowl with the tomatoes etc.
- Blend everything together in the bowl, and add the olive oil, vinegar, and salt. Add a little cold water if the mixture seems too thick. Give it a taste at this point and adjust the seasonings. Cover and chill until cold.
- When ready to serve, taste again to adjust the flavors, add a little more cold water if needed to thin it out. Serve in small bowls topped with the toppings and a little drizzle of oil.
- Gazpacho will keep for several days in an airtight container in the refrigerator.
Notes
You can process your veggies completely smooth or, if you prefer, you can leave a little texture in the soup, it's your choice. I like to process the tomatoes separate from the peppers so they can have a slightly different texture.
Nutrition
Calories: 99 kcal · Carbohydrates: 12 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Sodium: 265 mg · Potassium: 458 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 1696 IU · Vitamin C: 70 mg · Calcium: 24 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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