Go Back

Smoky Gazpacho

A white bowl filled with smoky gazpacho drizzled with extra-virgin olive oil, and a spoon resting inside the bowl.
Few soups are simpler than this summer classic, but here I make it slightly more complicated by giving the vegetables a quick turn over a smoky fire to lightly flavor them, not cook them.
Barton Seaver

Prep 15 mins
Cook 5 mins
Total 20 mins
6 to 8 servings
76 kcal


  • Strong-flavored wood chips, such as hickory or maple


  • 1 pound ripe heirloom tomatoes (look for sweet, juicy varieties like Brandywine or Cherokee Purple), cored and quartered
  • 1 large cucumber peeled and chopped
  • 1 red or yellow bell pepper stemmed, seeded, and quartered
  • 1 onion cut into 1-inch (25-mm) pieces
  • 1 clove garlic peeled
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 tablespoons sherry vinegar or red wine vinegar
  • Kosher salt


  • Place the tomatoes, cucumber, bell pepper, onion, and garlic on a small baking sheet and set it on the grill adjacent to the coals of a small fire. Add some strong-flavored wood chips, such as hickory or maple, and cover the grill. Smoke the vegetables for 3 to 5 minutes, just long enough to barely flavor the ingredients.
  • Place the tomato wedges in a blender and use a spoon to lightly crush them to release some of their juices. (This will provide the necessary liquid to purée the other ingredients.) Add the other vegetables, along with the oil and vinegar, and season generously with salt. Purée until all the vegetables have broken down and the soup has a smooth consistency. You should have about 2 quarts. You may need to add a little water, depending on the moisture content of the vegetables. If so, do this just a few spoonfuls at a time. Taste for seasoning and adjust if necessary.
  • Divvy the soup among bowls and, if desired, drizzle with more oil.