Chai Smoked Tomato Gazpacho

Tomato Gazpacho
Tomato Gazpacho

Chef Gabe from our Salty's at Redondo Beach (South Seattle) has really outdone himself with this delicious Gazpacho. Simple and elegant, perfect for any occasion, impress your friends with this delicious soup.

Chai Smoked Tomato Gazpacho

Serves 4


2 pound heirloom tomato
1/4 cup chai tea leaves
4 ounce Poblano pepper
2 tablespoon fresh garlic
1 slice stale bread
2 ounce extra virgin olive oil
2 ounce sherry vinegar
5 ounce tomato juice
4 fluid ounces ice water
1 teaspoon kosher salt
1 teaspoon black pepper

  1. Heat your grill to a medium high temperature.
  2. Place the Chai tea leaves into a clean empty soup can with the top smashed shut, allowing the leaves to smolder.
  3. While the smoke is building up on your grill, quarter the tomatoes, remove the seeds and place on a sheet tray.
  4. Once the grill has filled with smoke, turn down flame on the middle burners.
  5. Lift the lid, place the tomatoes (sheet tray and all) on the grill, close the lid and allow to smoke for 15 minutes.
  6. Combine the smoked tomatoes with the remaining ingredients into your blender and puree until smooth.
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.