Fire And Smoke Gazpacho

• 6 large tomatoes, cored and bottoms trimmed flat
• 1 cup peeled, seeded and finely diced cucumber
• 1/2 cup medium green bell pepper, seeded and finely diced
• 1 small serrano pepper, stemmed, seeded and finely diced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup coarsely chopped basil or cilantro
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper
• 1 cup cold water

1. Prepare grill for direct and indirect heat - one side medium high. Set tomatoes over direct heat when grill is hot for 3 minutes. When they become a little charred, turn and grill for 3 minutes more.
2. Move tomatoes to indirect heat. Drain soaked woodchips and scatter on fire, or put in foil pack on gas grill. Smoke tomatoes with lid closed for 20 minutes.
3. Combine cucumber, bell pepper, serrano pepper and garlic in a large bowl.
4. Transfer grilled tomatoes to a bowl to capture juices. When cool enough to handle, peel and dice. Add half to cucumber-pepper mixture along with juices.
5. Puree remaining tomatoes with the oil in a food processor for 1 to 2 minutes until smooth. Add puree to mixture in bowl. Add basil or cilantro and vinegar, stirring to combine. Season with salt and pepper to taste. Add cold water to desired consistency. Chill for at least one hour before serving.

tomatoes, cucumber, green bell pepper, serrano pepper, garlic, extra virgin olive oil, basil, red wine vinegar, salt, cold water

Taken from www.epicurious.com/recipes/member/views/fire-and-smoke-gazpacho-51184011 (may not work)