Smoked Heirloom Tomato Gazpacho

1 yellow onion, chopped
5 garlic cloves
4 cucumbers, peeled and chopped
2 yellow bell peppers,seeded and chopped,
3 red bell peppers, seeded and chopped
15 heirloom tomatoes, cored
3/4 cup lemon juice
1/2 cup sherry wine vinegar
1 bunch cilantro
1 jalapenos, seeded
2 tablespoons agave nectar
1 cup extra virgin olive oil
1 1/2 cup hickory chips, soaked in water
salt and pepper to taste
Mesquite-Grilled Sweet Corn Relish:
2 ears of yellow corn
1/2 red bell pepper, brunoise
1/2 red onion, brunoise
2 tablespoons cilantro, chopped
1 tablespoon fresh lime juice
salt and pepper to taste
Roasted Jalapeno Basil Oil :
1 cup olive oil
1 jalapeno, grilled and chilled (do not remove seeds)
1 pound basil, blanched, shocked, squeezed dry
Micro Radish


Toss heirloom tomatoes with olive oil, salt and pepper and smoke with hickory chips for 16 minutes (leave cored tomatoes facing upwards so you do not lose the juice). Cool down smoked heirloom tomatoes. Combine all ingredients (except olive oil) and blend with with an immersion mixer. Slowly drizzle in olive oil and season with salt and pepper while blending. In batches, blend soup until extremely smooth.

Taste and adjust seasoning as needed.

For Corn Relish:
Grill corn, cut off cob, cool down. Toss rest of ingredients together.

For Basil Oil:
Blend ingredients together. Strain through chinois with coffee filters overnight.

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By Tonto Bar & Grill

Cuisine(s): Spanish

Main ingredient: Heirloom tomatoes

Serves(s): 4

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