Yellow Pepper Gazpacho
|TABASCO® brand Green Jalapeño Pepper Sauce||---||1/4 cup|
|Yellow bell peppers||---||4 ea.|
|Kirby cucumbers, peeled and minced, divided||---||4 ea.|
|Smoke gun||---||1 ea.|
|Applewood chips||---||2 Tbsp.|
|Red onion, minced||---||1/2 cup|
|Limes, juice only||---||2 ea.|
|Basil, minced||---||1 Tbsp.|
|Simple syrup||---||3 Tbsp.|
|Red wine vinegar||---||1-1/2 Tbsp.|
|Kosher salt||---||to taste|
Remove seeds from peppers; place in a blender with one of the cucumbers. Puree and strain through a fine sieve.
In a medium bowl, place pepper-cucumber juice from preceding step. Fill smoke gun with applewood chips, place smoke gun tube into juice and cover with plastic wrap.
Fill the bowl with smoke and allow to sit for 20 minutes over an ice bath.
In a separate bowl, combine onion, remaining cucumbers, lime juice, TABASCO® Green Sauce, basil, simple syrup and vinegar. Season with kosher salt to taste.
Place smoked puree into glasses. Garnish with TABASCO® Green Sauce and veggie mixture.