End of the Season Tomato Gazpacho

Ingredients

4 cloves garlic, smashed

4 peppers (red, yellow, or orange) diced into large pieces

3 pounds very ripe tomatoes, diced into large pieces

1 cup day old baguette, diced into medium pieces

½ cup olive oil

¼ cup sherry or champagne vinegar

1 cup cucumber, small dice

½ cup scallions, small dice (white & light green parts)

Salt & pepper

1. Lay your bell peeper on its side on a cutting board. With your chef’s knife, cut one side of the pepper off to make a flat side. Place the flat side down on the cutting board. Now cut another side off and place it on the board. Cut the remaining sides off. Discard the seeds. Cut the pepper into pieces.

2. Cut the tomatoes into large pieces.

3. Using a Vitamix blender or food processor, working in batches, blend the garlic, peppers, tomatoes, bread, olive oil, and vinegar until it becomes a smooth purée.

4. Pass the soup through a medium-hole strainer or sieve. The soup should have the consistency of a thin milk shake. If needed, add ½-1 cup water to reach desired consistency. If you prefer a thicker soup, then add less water or none at all.

5. Season with salt and pepper to taste. Cover and chill for at least two to three hours.

6. Ladle the gazpacho into bowls or cute jars. Top with diced cucumber and scallions and serve.

TIPS & TRICKS

• Gazpacho can be made 2-3 days in advance

• I prefer to use tomatoes from the garden or the farmers markets in the summertime since they are at their peek flavor. Any variety will do- red, yellow, heirloom, or beefsteak just to name a few--as long as they are nice and ripe. They can be “ugly.” Just cut off any blemishes and blend them up!

• If you can’t find sherry vinegar, you can use champagne or even balsamic vinegar. They have a nice acidity to them but are not as strong in flavor as red wine vinegar.

• You can garnish the soup with finely diced jalapeños or bacon for an extra pop!

• Gazpacho makes a great appetizer or first course severed in the cute jars or little glasses.

Panzanella Salad

Ingredients

1 large loaf of ciabatta bread, torn into bite-size pieces (about 10 cups)
Olive oil
1 medium red onion
2 pounds tomatoes
1 English cucumber
1-cup fresh basil leaves
½ cup red wine vinegar
¾ cup extra virgin olive oil
Salt and pepper

1.    Preheat the oven to 350° F. In a medium bowl, toss the torn ciabatta with 2 tablespoon of olive oil.

2.    Place on a baking sheet and bake for 10-15 minutes, or until dried out and slightly toasted. Set aside. (The bread cubes can be made in advance and stored in an airtight container).

3.    Peel and chop the red onion into medium dice. Place in a small bowl, cover with ice water, and let sit for 10-15 minutes. Drain and set aside.

4.    Cut the tomatoes and cucumber into bite-size pieces. Place in a large bowl.

5.    Tear the basil into bite-size pieces, and add it to the bowl.  

6.    In a small bowl or jar, stir the olive oil and vinegar together. Season with salt and pepper.

7.    Add the red onion and toasted ciabatta to the tomatoes, cucumbers, and basil. Toss with the dressing and let sit on your counter for at least 30 minutes, or up to 2 hours, to allow the flavors to blend.

8.    Before serving, toss one final time, adjust the seasoning, and place on platter or serving dish. 

TIPS & TRICKS

•    Ciabatta bread is the key of success in the salad. It has a nice dense, crumb and chewy crust that when slightly toasted, it dries out enough to absorb the dressing, but not get soggy.
•    Use a combination of red or yellow tomatoes, or any varieties that look the best. Home grown or from a farmers market, tomatoes that are picked when ripe will have the best flavor. A few examples are cheery, early girl, grape, and heirloom to name a few. 
•    Use can substitute a Persian cucumber for the English cucumber. Both work well and just need to be cut into pieces. However, Persian cucumbers need to be peeled before slicing. 
•    The list of additional goodies you can add to this salad are endless. Here are a few suggestions: chopped pepper, olives, artichoke hearts, mini Mozzarella balls, and crumbled feta.
•    Soaking the red onions in ice water Removes the better assertiveness of the onion and really crisp them up which adds a nice contrast to the salad.
•    You can prepare all the ingredients a day or two ahead, but the salad is best combined and eaten the same day.