GAZPACHO

by SUZETTE MARTINEZ STANDRING

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Substituting an apple for the usual cucumber delivers a bright note to this classic.

  • 3 pounds ripe tomatoes
  • 1 summer apple, peeled and cored
  • 1 cubanelle or other small fresh garden pepper, seeded
  • 1/2 cup roughly chopped sweet onion
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine or cider vinegar
  • 1 teaspoon kosher or coarse sea salt, or to taste

Puree the tomatoes, apple, pepper, and onion. Pass the mixture through a mesh strainer, stirring and pressing through the solids.

Whisk in olive oil, vinegar, and salt to taste. Chill.

Chefs treat:

spread the stuff that doesn’t go through the sieve on toast, with a thread of olive oil and a sprinkle of salt.

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