Food & Wine USA - (07)July 2020

(Comicgek) #1

22 JULY 2020


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Gazpacho Salad
ACTIVE 20 MIN; TOTAL 40 MIN
SERVES 6 TO 8

2 medium English cucumbers
2 lb. heirloom tomatoes
2 Tbsp. fresh lime juice
2 Tbsp. fresh basil leaves, plus more
for garnish
2 medium garlic cloves, smashed
1 /^4 cup white balsamic vinegar, divided
3 / 4 cup thinly sliced red onion, rinsed
under cold water
11 /^4 tsp. fine sea salt, divided, plus more
to taste
2 medium-size orange or yellow bell
peppers, finely chopped (about^3 /^4
cup)
2 Tbsp. extra-virgin olive oil


  1. Peel cucumbers; reserve peels. Cut
    cucumbers in half lengthwise; remove
    and reserve seeds. Cut cucumbers into


(^1) / 2 -inch slices (about 4 cups); set aside.
Cut tomatoes in half lengthwise; remove
and reserve seeds. Cut tomatoes into^3 / 4 -
inch pieces (about 5 cups).



  1. Combine 1^1 / 2 cups chopped tomatoes,
    lime juice, basil, garlic, and 2 tablespoons
    vinegar in a blender. Add reserved tomato
    seeds, cucumber peels, and cucumber
    seeds. Process until smooth, about 30
    seconds. Line a fine wire-mesh strainer
    with a double layer of cheesecloth. Pour
    mixture through strainer into a medium
    bowl; discard solids. Season dressing with
    salt to taste.

  2. Combine onion,^1 / 4 teaspoon salt, and
    remaining 2 tablespoons vinegar in a
    large bowl; toss to coat. Add bell peppers,
    reserved cucumber slices, remaining
    chopped tomatoes, and remaining 1 tea-
    spoon salt; toss to combine. Stir in
    tomato-cucumber dressing. Let stand for
    20 minutes, stirring occasionally. Drizzle
    with oil, and season with salt to taste.
    Garnish with basil. Serve salad using a
    slotted spoon.
    MAKE AHEAD Tomato-cucumber dressing
    can be made up to 1 day in advance,
    covered, and stored in refrigerator.
    WINE Minerally, zesty Albariño: 2018 Mar
    de Frades


THIS SIDE DISH FROM ANNE QUATRANO, BNC class of 1995, celebrates the best of
summer: a brilliant bell pepper, tomato, and cucumber salad in a gazpacho-inspired
dressing. “It’s a perfect way to highlight all that is right about summer vegetables at
their peak,” Quatrano says. “We use tomato scraps for a juicy vinaigrette, and all the
bounty of the season can be combined in a delicious and healthy salad.”

ANNE QUATRANO
BACCHANALIA, ATLANTA

BRUNCH BONUS
The tomato-cucumber
“gazpacho” dressing
doubles as a summery
Bloody Maria mixer.
Just add tequila!
Free download pdf