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
red or green pepper
small roll, crusts removed, soaked in a little water to soften
small garlic cloves
extra virgin olive oil
large pinch smoked hot paprika
sea salt and freshly ground black pepper to taste
sliced, toasted bread
garlic clove, whole
Oil-packed anchovies, rinsed (2 per slice of bread)
Chives, for garnish
Drizzle of extra-virgin olive oil
In This Recipe
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.
Cucumber, finely diced;
Green/red pepper, finely diced;
Tomato, finely diced;
Chives, finely chopped;
Sprig of cilantro;
Drizzle of extra-virgin olive oil;
Coarse sea salt.
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.