FRESH SUMMER GAZPACHO
This gazpacho has the perfect
balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes
— there just isn't any substitute.
Prep Time: 45 mins Additional Time: 2
hrs. Total
Time: 2 hrs. 45 mins
INGREDIENTS
4 large fresh tomatoes, peeled and
diced
½ English cucumber, peeled and
finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeño pepper, seeded
and minced
2 cloves garlic, minced
1 tsp salt
½ tsp ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to
taste
freshly ground black pepper to
taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 Tbsp balsamic vinegar
1 tsp Worcestershire sauce
salt and ground black pepper to
taste
2 Tbsp thinly sliced fresh basil
DIRECTIONS
1- Combine diced tomatoes,
cucumber, bell pepper, green onion,
jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano,
cayenne pepper, and black pepper.
2- Place cherry tomatoes, olive
oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover
and purée until smooth. Pour puréed mixture through a strainer into the
tomato-cucumber mixture; stir to combine.
3- Place 1/3 of the tomato mixture
into the blender. Cover, turn blender on, and purée until smooth. Return puréed
mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and
chill in the refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
PANZANELLA SALAD
The key to this panzanella is
frying the bread cubes in loads of olive oil in a skillet, which obviously
makes them crispy. But the healthful fat also soaks into the bread cubes and
renders them semi-waterproof, or dressing-proof. The same goes for the dusting
of Parmesan cheese applied halfway through the crisping process.
Prep Time: 10 mins Cook Time: 10 mins Additional Time: 35 mins Total Time: 55 mins
INGREDIENTS
2 cups stale bread cubes (about ½
inch square), or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated
Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 Tbsp. red wine vinegar, or more
to taste
2 Tbsp. extra-virgin olive oil, or
more to taste
½ tsp. minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black
pepper to taste
4 leaves fresh basil, thinly
sliced, or more to taste
DIRECTIONS
Working in batches if necessary,
place bread into a large skillet and drizzle with ¼ cup olive oil. Cook and
stir bread over medium heat, adding more oil as needed, until golden and crispy
on the outside, 7 to 12 minutes.
Sprinkle Parmigiano-Reggiano over
bread cubes; cook and stir until cheese is melted and bread is crispy on the
outside but still chewy on the inside, 3 to 4 minutes more. Let cool
completely, 10 to 15 minutes.
Mix tomatoes, vinegar, 2 Tbsp.
extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl
until well combined. Cover the bowl with plastic wrap and let sit at room
temperature until flavors combine, about 20 minutes.
Toss basil into tomato mixture,
then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if
the liquid is completely absorbed, add more vinegar and olive oil to taste.
Season with salt and black pepper.
PEACH AND TOMATO CAPRESE SALAD
This caprese salad with peaches, heirloom tomatoes, and fresh mozzarella is topped with a simple balsamic vinaigrette for a fantastic summer appetizer.
Prep Time: 15 mins Total Time: 15 mins
INGREDIENTS
2 Tbsp. extra-virgin olive oil
1 Tbsp balsamic vinegar
1 tsp. flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2 ripe peaches - halved, pitted, and sliced into half moons
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil
DIRECTIONS
Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
Alternate tomato slices, peach
slices, mozzarella slices, and basil leaves in layers on a serving platter.
Drizzle dressing over salad and sprinkle remaining flaked salt on top.
THE JENNIFER SALAD (Friends
Reference)
INGREDIENTS
1 cup of bulgur
2 diced cucumbers
1 (15oz.) Can of garbanzo beans,
rinsed and drained
¼ cup of red onion, minced
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh mint
½ cup of crumbled feta cheese
½ cup of shelled pistachios
DIRECTIONS
1- Bring 2 cups of water to a
boil. Add 1 cup of bulgar and reduce the heat to low. Cover and let the bulgar
cook for about 20 minutes or until the water is absorbed. Be sure to stir every
5 minutes. Let the bulgar cool for at least 20 minutes until it’s room
temperature.
2- In a large bowl, combine
cucumbers, garbanzo beans, pistachios, red onion, parsley, mint, feta cheese
and bulgur. Stir to combine.
3- Serve or put into an airtight
container to save in the refrigerator
