Chile-Roasted Tomato Gazpacho

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Chile-Roasted Tomato Gazpacho

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method

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6 Anaheim chile peppers

4 medium tomatoes, stemmed but skin intact

1 medium onion, peeled and quartered

6 garlic cloves, peeled, halved

1 tablespoon fresh basil, sage or oregano or more if needed

1/4 cup apple cider vinegar or more to taste

salt to taste

 

To roast Anaheim or New Mexican-style chiles, roll them around in an iron

skillet or comal -- no oil -- until they are blackened. If you have a gas

stove, you can place the chiles directly over the grate and turn them with

tongs until they are blackened. Place the chiles in a plastic or paper bag and

let them sweat for about 30 minutes. Roast the tomatoes by rolling them around

in an iron skillet -- no oil -- until they are blackened. Let the tomatoes

cool on a plate.

Once the chiles have cooled, use the edge of a knife and scrape the charred

skin off. With the charred material will come the brittle cellophane-like

outer skin of the chile. Cut the stem end off, cut through the side of the

chile, open it up flat on the cutting board and clean out the seeds with the

knife. Leave the tomatoes as they are, charred skin and all (for extra

flavor).

Blend the chiles, tomatoes, onion, garlic and herbs in a blender. Add the

vinegar and salt, a little at a time, testing, until the gazpacho has the

flavor and consistency (chunky or smooth) that you like.

Chill the gazpacho if you can wait that long, or if you can't, just put it in

a bowl, call it a dipping sauce and get out the chips.

Serves 2 to 3.

 

 

 

 

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