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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!

 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 99 kcal
Course: Soup
Cuisine: Spanish

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

    Cup of Yum
  1. Cover the dried chiles with boiling water and let sit for 30 minutes to soften and rehydrate.
  2. 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.
  3. 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.
  4. Drain the dried peppers and quickly blister tthem under the broiler. They will just take a minute or so, watch them carefully.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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 Information

Calories 99kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 265mg (11%) Potassium 458mg (13%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1696IU (34%) Vitamin C 70mg (78%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 99

% Daily Value*

Calories 99kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 265mg 11%
Potassium 458mg 10%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1696IU 34%
Vitamin C 70mg 78%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.