Episode 103: Grilling from Across the Pond
Wood-Grilled Gazpacho with Serrano Ham Crisps

Other Recipes from Planet Barbecue Episode 103: Grilling from Across the Pond
Grilling in the embers was probably man’s first version of live fire cooking and it’s still practiced in many countries, from Mexico to Azerbaijan. You don’t need much in the way of special equipment—a bed of glowing embers in a kettle grill or hibachi. The physics of the process involve controlled burning. You lay the vegetables right on the coals, which chars the surface. This extreme method of grilling imparts a haunting smoke flavor that’s quite different than smoking with wood chips. The process looks cool as all get out, and when a luscious, smoky gazpacho emerges from what looks like a barbecue accident, the wow factor is off the charts. This is a perfect dish for beginners—you can burn it and it still tastes great. This recipe was adapted from my book, The Barbecue! Bible (Workman Publishing).
Serves 6
Wood-Grilled Gazpacho with Serrano Ham Crisps
Ingredients
- 1 medium sweet onion
- 1/4 cup extra virgin olive oil, plus 1 tablespoon for drizzling
- 3 cloves garlic, peeled
- 6 luscious ripe tomatoes (about 2 pounds)
- 1 red bell pepper
- 1 poblano chile
- 1 cucumber, peeled, halved, and seeded
- 4 ounces thinly sliced Spanish serrano ham
- 2 tablespoons red wine vinegar, or to taste
- 1/2 to 1 cup cold water
- Coarse sea salt and freshly ground black pepper, to taste
- 1/4 cup finely chopped fresh herbs, such as basil, oregano, tarragon, and/or flat-leaf parsley
Recipe Steps
1: Set up your grill for direct grilling and heat to high. Ideally, you’ll grill over a wood fire.
2: Cut the onion into 6 or 8 wedges and secure each with a toothpick. Lightly brush with olive oil. Skewer the garlic cloves on a toothpick and brush with oil.
3: Arrange the onion, garlic, tomatoes, pepper, poblano, and cucumber on the grate and grill until darkly browned—even charred—on the outside, but still raw in the center, 2 minutes per side. Transfer the veggies to a cutting board and let cool, then cut into 1 inch pieces.
4: Meanwhile, lightly brush the serrano ham slices on both sides with olive oil. Arrange on the grate slightly away from the fire. Grill the ham until sizzling and lightly browned on both sides, 1 to 2 minutes per side. Transfer to a wire rack to cool.
5: Coarsely or finely puree the vegetables in a food processor (depending on how coarse or fine you like your gazpacho). Work in 1/4 cup olive oil in a thin stream, followed by the vinegar. Add enough water to thin the soup to pourable consistency and add salt and pepper to taste. (The gazpacho should be highly seasoned.) Add 3 tablespoons of chopped fresh herbs and gently pulse the processor to mix in, but not puree the herbs. Transfer the gazpacho to a bowl and refrigerate until serving time.
6: To serve, ladle the gazpacho into chilled bowls or martini glasses. Sprinkle the top of each with the remaining herbs and a few drops of olive oil. Garnish each with a serrano ham crisp. Serve at once.
Recipe Tips
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