Smoked Tomato Gazpacho

  • Yield: 1 quart
Save Recipe


16 ounces tomato juice

8 ounces V-8 juice

1 cucumber, peeled and sliced

1/2 onion, diced

4 tomatoes, peeled, diced, de-seeded (hot pan smoked)

1 clove garlic, finely diced

1 lemon

Cayenne, to taste

Hot pepper sauce, to taste

Salt, white and black pepper, to taste

Worcestershire sauce, to taste


  1. Mix all ingredients together and chill. Prepare at least two hours prior to serving.


  1. Using a knife, remove stem from red tomatoes and mark an X on the other end of tomato. Place in boiling water for 30 seconds and remove. Immediately place in ice water. Drain and peel skin off. Cut tomato in half crosswise and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover with aluminum foil and place over high heat on stove top. Allow tomatoes to heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop tomatoes and add to soup.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.


Gazpacho Andaluz

Smoked Mozzarella and Sun-Dried Tomato Salad

Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad

Tomato and Watermelon Salad

Heirloom Tomato Panzanella

Roasted Eggplant and Tomato Salad

Corn, Tomato, and Scallion Salad