Aug 15, 2014
Gazpacho with Plank-smoked Tomatoes
Makes 6–8 servings with leftovers
I introduced smoked tomatoes to backyard cook Lawrence Davis at one
of my cooking classes, and he developed this recipe to showcase
them in a classic gazpacho, the refreshing cold Spanish summer
soup. The recipe serves 8, but Lawrence says it can be doubled or
tripled for a large crowd. For extra flavor and variety add corn,
pitted Greek olives, or any seasonal vegetable, coarsely chopped.
You can also serve some chopped hard-boiled egg or crumbled bacon
on the side for guests to add at the table.
1 maple, hickory, oak, or mesquite plank, soaked overnight or at
least 1 hour (you can use cedar, too, which makes for an unusual
and delicious flavor, but a hardwood plank will impart classic
barbecue taste and aroma)
4 large, ripe, firm tomatoes
1 long English cucumber
1 green bell pepper
1 yellow bell pepper
2 medium onions
2 stalks celery
6 cups | 1.5 L tomato juice
2/3 cup | 150 mL extra virgin olive oil
1/3 cup | 75 mL balsamic vinegar
2 Tbsp | 30 mL lemon juice
dried or chopped fresh herbs, such as dill, rosemary, thyme,
and
basil, to taste (if you use dried, don’t use too much
or you’ll add a bitter taste to the soup)
kosher salt and freshly ground black pepper
Worcestershire sauce
Louisiana-style hot pepper sauce
Preheat the grill on medium-high for 5–10
minutes, or until the chamber temperature rises above 500°F |
260°C. Rinse the soaked plank and place it on the cooking grate.
Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a
bit of smoke and crackles lightly. (You may want to put a brick on
the plank as it’s preheating. This will prevent warping so your
tomatoes don’t roll off the plank.) Reduce the heat to low, place
the whole, unpeeled tomatoes on the plank, cover, and cook the
tomatoes for 15–30
minutes, depending how smoky and soft you want the tomatoes. The
skins will split and take on a yellowish cast from the smoke.
Remove the tomatoes from the plank, peel them, and coarsely chop
them. Prepare and coarsely chop the remaining vegetables; combine
them with the tomatoes in a large bowl. Pour in the tomato juice,
olive oil, vinegar, and lemon juice. Season the soup with herbs,
salt, pepper, Worcestershire sauce, and hot pepper sauce to suit
your taste.
Refrigerate the soup
several hours or overnight to allow the flavors to meld. (Taste it
after several hours and add more seasoning, if needed.) Serve the
gazpacho cold, in bowls or mugs taken straight from the freezer.
Have the
Worcestershire and hot sauce on hand for those who want to spice it
up!
Alternative method: You can smoke tomatoes very easily in a water
smoker or barbecue pit, although it’s most convenient if you’re
about to barbecue something else. It’s hard to justify getting a
smoker going for a half hour cooking job.
Smoked Onion Soup
Makes 6 servings
So you've just successfully smoked some ribs or a brisket. Take
advantage of the fact that your smoker is chugging away to smoke
some onions for later use. The flavor of this soup, which was
perfected by my friend Gail Norton, depends on the length of time
the onions are smoked and the type of wood used (hickory for a
darker, richer flavor, fruitwood like apple or cherry for a
lighter, sweeter taste). The cream tends to smooth the smoke
flavor, but it can be omitted.
4 large onions
3 Tbsp | 45 mL butter
1/4 cup | 50 mL olive oil
2 cloves garlic, finely minced
1 tsp | 5 mL kosher salt
2 tsp | 10 mL sugar
freshly ground black pepper to taste
1 cup | 250 mL red wine
1/4 cup | 60 mL all-purpose flour
6 cups | 1.5 L warm beef broth
1 cup | 250 mL whipping cream
Prepare your smoker for barbecuing, bringing the temperature up to
200–220˚F | 95–100˚C. Peel and slice the onions and cut them into
¼- to 1/2-inch | 5 to 10 mm thick rounds. Smoke them using hickory
or fruitwood as a flavoring agent, for about an hour, or until the
onions have taken on a golden color. Remove them from the smoker
and set them aside. (The onions can be smoked and frozen for
several months.)
Melt the butter in a large pot and add the olive oil. When the oil
is hot, add the onions and cook them over medium-high heat,
stirring them frequently. Brown them well (this might take up to
half an hour), but be careful not to burn them. Once the onions are
well caramelized, add the garlic, then turn down the heat and cook
the mixture for about 5 minutes longer. Add the salt, sugar, and
pepper.
Add the red wine and reduce the mixture to a jam-like consistency.
Add the flour, stir to incorporate it well, and begin adding the
warmed beef broth, a cup at a time, stirring constantly. Allow the
soup to simmer for about 30 minutes, or until you can no longer
taste the flour. Add the cream and heat the soup thoroughly without
boiling. Serve the soup hot.