Smoky gazpacho
Vegetable soup
Spanish cuisine
My Smoky Gazpacho uses what I consider the basic, though quite flexible, standard list of ingredients: ripe tomatoes, cucumber, red pepper, and garlic– all chopped uniformly and blended til smooth with sherry vinegar and extra-virgin olive oil. However, this recipe deviates from the standard by blackening the red bell pepper as well as a moderately spicy red Fresno chile. Smoked paprika and smoked sea salt add a further subtle layer of mystery. I garnish this soup with a few slices of pan-fried Spanish chorizo. It just feels appropriate.
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