Walt
New member
It's creole tomato time in Louisiana. The main thing that gives them so much flavor is the rich soil they are grown in on the banks if the Mississippi River. Last week, I went down to the west bank and picked up 30 lbs from a local farm. Passed some out to family, then decided to put this gazpacho together. I happen to have a small orchard @ home. The apples were starting to come in, so I figured I would incorporate them as well. This is what I did...
I applied olive oil & seasoned the items below. Then, placed in smoker for 1.5 hrs @ 225 with a couple ounces of pecan. Once done, everything was placed in a blender (including apple & tomato skins). Reseasoned to taste and placed in cooler overnight to improve.
4 tomatoes
2 Anna apples (cored)
4 baby bell peppers (seeded)
2 garlic cloves
1 Vidalia onion
Prior to serving, I made a quick salsa of unsmoked fresh ingredients to reinforce the flavors in the gazpacho.
Equal parts parsley, basil, green onion & vidalia onion. Add to about twice as much of equal parts diced apple, tomato and corn (I had a fresh ear just laying around and it was a good addition).
This really came out well, so I thought I would share.
I applied olive oil & seasoned the items below. Then, placed in smoker for 1.5 hrs @ 225 with a couple ounces of pecan. Once done, everything was placed in a blender (including apple & tomato skins). Reseasoned to taste and placed in cooler overnight to improve.
4 tomatoes
2 Anna apples (cored)
4 baby bell peppers (seeded)
2 garlic cloves
1 Vidalia onion
Prior to serving, I made a quick salsa of unsmoked fresh ingredients to reinforce the flavors in the gazpacho.
Equal parts parsley, basil, green onion & vidalia onion. Add to about twice as much of equal parts diced apple, tomato and corn (I had a fresh ear just laying around and it was a good addition).
This really came out well, so I thought I would share.
