Author Notes: It's summer and that means it's prime time for tomatoes. Nothing beats fresh, locally-grown tomatoes, especially heirloom varietals (the uglier the better). I like to roast the peppers and chile over the stove top until charred, to impart a smoky flavor. The anchovy toasts--a couple of anchovies atop a nice piece of crusty bread slathered with tomato and fresh garlic are a perfect accompaniment to a bowl of chilled gazpacho and remind me of my travels through Spain. - wildgreens
- 2 pounds cherry tomatoes
- 1/2 red or green pepper
- 1 jalapeno
- 1 small roll, crusts removed, soaked in a little water to soften
- 3 small garlic cloves
- 2 small cucumbers
- 1/2 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- large pinch smoked hot paprika
- sea salt and freshly ground black pepper to taste
- Roast the green pepper and jalapeno over the stove top until charred on all sides. When cool enough to handle, remove the stems and seeds, and roughly chop.
- Roughly chop the tomatoes, garlic, and cucumbers.
- Place all the gazpacho ingredients in a blender or food processor, and process to a smooth puree. Chill in the refrigerator.
- Garnish with any number of toppings, along with a drizzle of extra-virgin olive oil, a touch of sherry vinegar, and a sprinkle of course sea salt. Garnish: Cucumber, finely diced; Green/red pepper, finely diced; Tomato, finely diced; Chives, finely chopped; Sprig of cilantro; Drizzle of extra-virgin olive oil; Sherry vinegar; Coarse sea salt.
- sliced, toasted bread
- cherry tomatoes
- garlic clove, whole
- Oil-packed anchovies, rinsed (2 per slice of bread)
- Chives, for garnish
- Drizzle of extra-virgin olive oil
- Rub the toasted bread with garlic. Slice a couple of cherry tomatoes in half, and rub all over the bread, until completely covered and toasts are red and juicy. Place 2 anchovies on top of each toast. Garnish with a few chopped chives, and a drizzle of extra-virgin olive oil.
- This recipe was entered in the contest for Your Best Cherry Tomatoes