Wood-Grilled Gazpacho with Serrano Ham Crisps

 

1 medium sweet onion

1/4 C. extra virgin olive oil, plus 1 T. 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 T. red wine vinegar, or to taste

1/2 to 1 C. cold water

Coarse sea salt and freshly ground black pepper, to taste

1/4 C. finely chopped fresh herbs, such as basil, oregano, tarragon, and/or flat-leaf parsley

 

Set up your grill for direct grilling and heat to high. Ideally, you’ll grill over a wood fire. 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. 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. 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. Coarsely or finely puree the vegetables in a food processor (depending on how coarse or fine you like your gazpacho). Work in 1/4 C. 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 T. 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. 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