Bell Pepper Gazpacho with Summer Salsa and Smoky Drizzle
1 each red, yellow and orange bell pepper, trimmed and seeded (with 1/4 cup reserved and minced)
2 each Roma tomatoes, cut into wedges (with 1/4 cup reserved and minced)
1 tablespoon Chilean Frantoio EVOO
1/2 teaspoon Roasted Onion Infused Salt
pinch of black pepper
1/4 teaspoon Spanish Smoked Paprika
1 cup cucumber, minced
1/2 cup red onion, peeled and minced
1 garlic cloves, peeled and minced
2 tablespoons IGP Gold Balsamic Vinegar
2 tablespoons Mesquite Hickory Smoked Infused Olive Oil
Once all the veggies are prepped, pull 1/4 cup from each (peppers, tomatoes, cucumbers, and onion). Place these veggies in a medium bowl, season with a little salt, pepper, and drizzle with 1 teaspoon of balsamic. Toss to combine the salsa and refrigerate until ready to serve.
Preheat the oven to broil and place the remaining peppers and tomatoes on a baking sheet. Drizzle with fresh Chilean Frantoio EVOO, season with salt, pepper, and paprika. Roast until moderately charred and remove from the oven. Place pepper and tomatoes (as well as any pan drippings) in a food processor along with the remaining cucumber, onion, and garlic. Pulse until smooth, then add the remaining vinegar and continue to pulse until blended. Refrigerate until chilled.
To serve, divide gazpacho between bowls, top with salsa and drizzle with Mesquite hickory-smoked Infused Olive Oil.