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
Ingredients
- Gazpacho
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2 pounds
cherry tomatoes
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1/2
red or green pepper
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1
jalapeno
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1
small roll, crusts removed, soaked in a little water to soften
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3
small garlic cloves
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2
small cucumbers
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1/2 cup
extra virgin olive oil
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2 tablespoons
sherry vinegar
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large pinch smoked hot paprika
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sea salt and freshly ground black pepper to taste
- Anchovy Toasts
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sliced, toasted bread
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cherry tomatoes
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garlic clove, whole
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Oil-packed anchovies, rinsed (2 per slice of bread)
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Chives, for garnish
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Drizzle of extra-virgin olive oil
Directions
- Gazpacho
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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.
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Place all the gazpacho ingredients in a blender or food processor, and process to a smooth puree. Chill in the refrigerator.
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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.
- Anchovy Toasts
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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.
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