This gazpacho packs quite a punch! I find that most gazpacho soups tend to be too light to hold its own court. While this gazpacho stays true to being a refreshing summer staple- the smokiness of the roasted red bell pepper and the textural weight of both the diced bacon and hard-boiled eggs as garnish really give some depth to this soup.
- 3 red bell peppers
- 12 ripe tomatoes
- 3 cloves garlic
- 2 1/2 tbsp sherry/ red wine vinegar
- 1/2 tsp pimenton piquante (hot)
- 3 tbsp really good extra virgin olive oil
- 3 pieces bacon
- 3 hard boiled eggs chopped
- Char skins by either torch, open flame or on a sheet pan at 500F; Turn to blister and blacken all over; Place in plastic bag and steam for 15 minutes; De-stem and De-seed; cut in half
- Score the bottom of the tomatoes with an “x” and drop in boiling water for 1 minute; Drain and place in ice bath; peel off skins
- Puree tomatoes, peppers and garlic; Transfer to large bowl; Add Vinegar, Pimenton, Olive Oil, and salt and pepper
- Serve Chilled, Garnish with eggs and bacon, and drizzle with olive oil and enjoy!
_______________soups, summer, tomatoes