Recipe of the Month

Smoked Tomato Gazpacho


16 ounces tomato juice
8 ounces V8 juice
1 English cucumber (peeled and small diced)
1/2 red onion (small-finely diced)
4 hot pan smoked beef steak tomatoes (peeled, small diced, de-seeded – see below for hot pan smoked method)
1 clove garlic (finely diced)
Lime Juice
1 jalapeno (de-seeded, and small diced)
Hot pepper sauce (to taste)
Salt, white & black pepper (to taste)


Mix all ingredients together and chill. Prepare and chill at least two hours prior to serving.

Hot Pan Smoked Tomatoes Method

  1. Using a knife, remove the stems from red tomatoes and mark an X on the other end of tomato.
  2. Place in boiling water for 30 seconds and remove.
  3. Drain and peel skin off.
  4. Cut tomato in half crosswise and squeeze out all seeds and pulp.
  5. Line the bottom of an aluminum pan with dry wood chips.
  6. Place tomatoes on a glazing rack and insert on pan.
  7. Cover with aluminum foil and place over high heat on stove top.
  8. Allow tomatoes to heavy smoke 3-4 minutes.
  9. Remove rack and allow tomatoes to cool completely.
  10. Dice tomatoes and add to soup.