Grilled Gazpacho
Method:Direct grilling
Serves 8
4 scallions, trimmed
2 to 3 cloves garlic, peeled
1 medium red onion, peeled and quartered
1/3 cup extra virgin olive oil
2 inch thick slices of country style white bread or French bread
5 vine-ripened tomatoes (about 2-1/2 pounds)
1 red bell pepper
1 green bell pepper
1 cucumber, peeled
1/4 cup mixed chopped fresh herbs (including basil, oregano, tarragon, and/or flatleaf parsley)
2 tablespoons red wine vinegar (or to taste)
1/2 to 1 cup cold water, or as needed
salt and freshly ground black pepper
You'll also need: 2 cups wood chips (oak or hickory), soaked in water to cover for 1 hour, then drained.
1. Set up your grill for direct grilling and preheat the grill to high.
2. Finely chop the scallion greens and set aside for garnish. Skewer the scallion whites on bamboo skewers or toothpicks. Skewer the garlic cloves the same way. Lightly brush the scallion whites, garlic, and onion quarters with olive oil. (Save the bulk of the olive oil for flavoring the soup-see below.)
3. If using a gas grill, place the wood chips in the smoker box or a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, toss the chips on the coals.
4. Grill the scallions, garlic, and onions until nicely browned, 2 to 3 minutes per side. Transfer to a plate to cool. Grill the bread slices until darkly toasted, about 2 minutes per side. Set aside. Grill the tomatoes and bell peppers until the skins are black and charred, 2 minutes per side for the tomatoes, 3 to 4 minutes per side for the peppers. Transfer to a plate to cool. Scrape the charred skins off the tomatoes and peppers with a paring knife. (Don't worry about removing every last bit.) Core and seed the peppers.
5. Place the scallion whites, garlic, onions, toast, tomatoes, bell peppers, cucumber, herbs, vinegar, and remaining olive oil in a blender and puree until smooth. Thin the gazpacho to pourable consistency with water if needed and season with salt and pepper.
6. The gazpacho can be served now, but it will taste even better if you chill it for 1 hour to allow the flavors to blend. Just before serving, correct the seasoning, adding salt or vinegar to taste. To serve, ladle the gazpacho into bowls and sprinkle with the chopped scallion greens.
- Steven Raichlen
Peperonata
8 gypsy peppers, or mixture of red, yellow and orange peppers, about 21/2 pounds total
1/2 cup extra-virgin olive oil, plus more for roasting
Kosher salt
2 tablespoons salt-packed capers, soaked
1 tablespoon tomato paste
1/2 red onion, diced (about 1 cup)
1/2 fennel bulb, cored and diced
1/2 teaspoon dried chili flakes
2 tablespoons red-wine vinegar.
1. Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ? inch wide, discarding the stems, seeds and membranes.
2. In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ? teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
3. Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks. Makes about 6 cups.
-Nate Appleman and Shelley Lindgren.
Bruschette With Ricotta and Peperonata
Extra-virgin olive oil
Peperonata (Recipe above)
6 slices country bread, 1/2-inch thick
1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature
Kosher salt
2 cups peperonata (recipe follows).
1. Make the bruschette: Preheat the oven to 450 degrees. Brush the olive oil evenly over both sides of each slice of bread. Arrange the slices on a baking sheet and toast for 3 to 5 minutes, until golden brown. Flip and toast for 3 minutes. Rub each toasted slice with the cut side of the garlic.
2. Taste the ricotta. If it seems bland, mix in a pinch of salt. Divide the ricotta evenly among the bruschette, then top with spoonfuls of peperonata. Serve immediately. Serves 6.
- Pete Wells
