Charred Market Gazpacho by Chef Sammy Diaz


  • Parsley leaves, 3/4 bunch 
  • Red pepper, chopped
  • Cucumber, peeled chopped
  • Spring onion, separate bottom from top
  • Romaine, split in half and char center, chop
  • Sprouts 1 tbl
  • Cherry tomato, chop 3/4 of container
  • Red onion, chopped
  • Breakfast radish 1-2 small sliced
  • Bread, 2 slices, toast in oven on low
  • Sherry vinegar, 1 cup
  • Extra virgin olive oil
  • Garlic, 3 cloves chopped
  1. Heat up a sauté pan, in the hot sauce pan sear the inside of the romaine till you get a dark color.
  2. Once romaine is seared, chop and mix all chopped ingredients together with vinegar and oil.
  3. Let it sit at room temperature for 4hrs, stir occasionally.   
  4. After gazpacho has sat, blend in mixer until purée is smooth, pour through a strainer.
  5. Season with salt to taste.
  6. Top with  parsley, sprouts, and radishes.