Charred Campari® Gazpacho
Grilled corn and charred Campari® tomatoes make this gazpacho a backyard hit. A Roger Mooking original!
1 1/2 lbs Campari® tomatoes
1/2 Tbsp red finger chili
1 C chopped mini cucumber (reserve threads of cucumber skins before chopping)
1 C chopped fresh cilantro
1/8 tsp Kosher salt
1/8 tsp ground black pepper
1 corn on the cob, husk removed
2 Tbsp olive oil
2 tsp ground coriander
Preheat barbecue to high heat. Place tomatoes over direct heat until they are charred, gently turning once with tongs. Once charred, place the tomatoes in a food processor. Add the finger child, cucumber, salt and pepper to taste. Blend until one smooth consistency, then transfer to a bowl and refrigerate.
While the gazpacho chills, drizzle olive oil on corn. Season with salt, pepper and ground coriander, rubbing into the corn to evenly coat. Reduce grill to medium heat and place corn over direct flame, charring on all sides, approximately 10-12 minutes. Once corn is cool enough to handle, shuck kernels from the cob using a sharp knife.
Serve soup in a bowl or shot glass garnished with corn kernels, sliced chilies, cucumber zest and freshly chopped cilantro.