Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing several unique game-day recipes that will help everyone enjoy the FIFA Club Cup soccer events this June.
June brings us international football and, of course, my love of blending food!
Traditional Gazpacho is a refreshing cold tomato soup from Spain, but I love putting a twist on it by lightly smoking the tomatoes, onions, and peppers before blending. That added depth of flavour reminds me of Spain’s fiery, bold energy on the field—elegant yet intense. It's light but powerful, just like their strategic ball control.
INGREDIENTS:
- 1 Bag of Big Boy Ash-Kickin Pellets 20lbs Competition Blend (Maple, Hickory & Cherry) Pellets
- 2 lb Tomatoes, quartered (best to use beefsteak/ hothouse or Roma)
- 1 Red bell pepper (seeded and halved)
- ½ White onion, halved
- ½ Cucumber (not peeled, and halved)
- 3 Cloves garlic (minced)
- ⅓ Cup olive oil + more for coating the vegetables.
- 2 Tbsp Red wine vinegar
- 1 Cup Cold water
- ½ Tbsp Heath Riles Garlic Jalapeno Seasoning
- ½ Tbsp Heath Riles Competition BBQ Seasoning
- ½ Tbsp Smoke’s Cherry Chipotle BBQ Rub
- 1 ½ Tbsp KB SPG+ BBQ Rub
DIRECTIONS:
- Preheat your Yoder smoker (or Traeger) to 300°F. (Use oak, apple or cherry wood/pellets)
- Mix your Heath Riles Garlic Jalapeno and Competition BBQ rubs, with Smoke’s Cherry Chipotle in a small bowl.
- Using a BBQ rack, lay your tomatoes, onions and pepper down, drizzle with EVOO and season with the mixed rubs. Save the leftovers.
- Smoke for 40mins until tender and color has started to change.
- Let rest at room temperature until cool,
- Add to a blender / food processor; the tomatoes, onions, cucumber, garlic, olive oil, red wine vinegar, water, SPG and leftover seasoning.
- Transfer to a soup bowl or container and chill in refrigerator until cold.
- Pour into serving bowl and garnish with leftover veggies.
- Enjoy
