A refreshing recipe with character
A great classic of Spanish and Portuguese cuisine, gazpacho is a cold soup that is easy to make and in which you can put whatever you want. To give a different kick to this summer staple, the tomatoes, the main ingredient of this delicacy, are roasted in the oven until they start to burn.
In addition to being seasoned with La pincée Fumée Nº13 , they will give a unique character to your gazpacho that will certainly not leave anyone indifferent! To be enjoyed in hot weather for a fresh and light meal or for a starter full of flavors.
The ingredients
· 6 to 8 ripe Italian tomatoes, quartered
· 1 cup cherry tomatoes, halved
· 2 cloves garlic, coarsely chopped
· 1 tbsp. of La pincée Fumée Nº13
· 1 English cucumber, cut into pieces
· 1 red onion, coarsely chopped
· 3 colored peppers, cut into pieces
· 1/4 watermelon, cut into cubes
· chopped coriander, to taste
· chopped arugula, to taste (or parsley, or celery leaves)
· olive oil
· sherry vinegar
· 500ml of tomato juice
The procedure to follow...
Place the chopped tomatoes and minced garlic in a large bowl. Drizzle generously with olive oil and season with the spice mix. La pincée Fumée Nº13. Mix well and spread on a large baking sheet lined with aluminum foil. Bake under the grill (broil) until the tomatoes are nicely blackened. Remove from the oven and set aside.
Combine all chopped vegetables and herbs in a large bowl. Add the charred tomatoes. Transfer a quarter of the mixture to a blender jar. Add 1 to 2 tablespoons of olive oil and 1 tablespoon of sherry vinegar. Pour in a little tomato juice to the level of the blades. Finish with a pinch of La pincée Fumée Nº13 mixture. Blend until desired consistency and pour into another large bowl. Repeat with the remaining vegetables. Adjust the seasoning.
Place the bowl of gazpacho in the freezer and chill until the soup begins to freeze around the edges. Transfer to the refrigerator until ready to serve. Garnish with cherry tomatoes, thinly sliced Lebanese cucumber, herbs of your choice, and a touch of spices. (Serves 8 to 10)
Bon appétit ! 
Many thanks to Jonathan Michaud @jm.cuisine.blog for the recipe and photos!
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