Smoked Gazpacho
June 14, 2024
In this Recipe
Ingredients
FOR THE GAZPACHO
Tomatoes4 pounds vine-ripened
Poblano Chile1
Bell Peppers1 medium red
Red Onion1 medium, diced
Serrano Peppers1 stemmed, seeded, and chopped
Garlic3 cloves, coarsely chopped
Flamingo Estate Extra Virgin Olive Oil1/4 cup
Flamingo Estate Winter Harvest Persimmon Vinegar1/4 cup
Salt1/2 tsp
Cucumbers2 large, one coarsely chopped
FOR THE WHITE WINE MARINATED SHRIMP
Shrimp1 pound (16-count)
Chardonnay1/4 cup
Flamingo Estate Extra Virgin Olive Oil1/2 cup
Lemonsfreshly grated zest of one
Garlic3 medium cloves, crushed
Kosher Saltto taste
Black Pepperto taste
FOR THE PERSIMMON GASTRIQUE
Flamingo Estate Winter Harvest Persimmon Vinegar1/2 cup
Honey1/4 cup
Kosher Salt1/4 tsp
Steps
- Begin by smoking the tomatoes. Prepare the smoker for 200°F smoking with oak wood.
- Cut an X on the bottom of each tomato.
- Smoke the tomatoes on a wire cooling rack above a shallow pan for 1 hour. Allow to rest until cool enough to handle, then peel the tomatoes and discard the stems. Reserve the tomato water for adjusting the final texture of the gazpacho.
- Grill the poblano and red pepper over a hot fire until the skins are black on all sides. Place them in a bowl and cover with a plate to seal in the steam. Let them rest like this for 5 minutes, then use a knife to scrape off the charred skins. Discard the skins, stems, and seeds. Roughly chop the flesh and reserve.
- In the carafe of a blender or food processor, combine the poblano, red pepper, smoked tomatoes, onion, Serrano, garlic, olive oil, persimmon vinegar, salt, and the coarsely chopped cucumber. Blend until combined, but keeping a coarse texture. Cover and refrigerate for 3-to-24 hours. Refrigerate the reserved tomato water as well.
- About 90 minutes before serving time, peel and devein the shrimp, leaving the tails intact and partially butterflying as you devein.
- Whisk together the Chardonnay and olive oil in a large bowl. Stir in the crushed garlic. Add the shrimp and toss to coat. Cover tightly and refrigerate for 1 hour.
- Take the gazpacho out of the refrigerator and test for taste and texture. Adjust the seasoning with salt and/or vinegar as needed. If it is too thick for your liking, stir in a little of the reserved tomato water. Let the gazpacho rest at room temperature for 45 minutes before serving.
- Prepare a hot charcoal fire in the grill.
- While the shrimp is marinating, prepare the gastrique. Heat the vinegar in a small sauce pan over high heat until reduced by half, about 3 minutes. Reduce the heat to medium and whisk in the honey. Return to a boil and continue cooking, whisking often, until the mixture thickens to the point it will coat the back of a spoon. (It will thicken more as it cools.) Stir in the salt. The gastrique can be made 1 week in advance and stored tightly covered in the refrigerator.
- Grill the shrimp over the hot fire until the deepest part of the butterfly cut turns opaque. About halfway through grilling, brush lightly with Persimmon Gastrique, using it as a glaze.
- Ladle the gazpacho into 8 bowls. Dice the remaining cucumber and sprinkle on top for garnish. Add two grilled shrimp to each bowl, and drizzle with olive oil and Persimmon Gastrique.
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