From Sensational Salads by Barbara
Scott-Goodman (Stewart, Tabori & Chang, 2005)
Adapted by StarChefs
In this recipe, Barbara Scott-Goodman has taken
all the elements of the classic chilled gazpacho soup – vine-ripened
tomatoes and farm-fresh cucumbers and peppers – and tossed
them into a salad topped with golden, garlicky croutons.
Yield: 6 Servings
- 2 large tomatoes, coarsely chopped
- 3 small cucumbers, peeled, seeded and coarsely
- 1 green bell pepper, seeded, deveined, and
- 1 red bell pepper, seeded, deveined, and diced
- 3 scallions, trimmed and minced
- ½ cup chopped fresh flat-leaf parsley
- 1 teaspoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 3 Tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 3 cups ½-inch bread cubes
- Kosher salt and freshly ground black pepper
- Romaine lettuce leaves, for serving
Put the tomatoes, cucumbers, green and red peppers, scallions, parsley,
and vinegars in a large bowl and toss gently to combine. Cover and
chill for 3 or 4 hours.
Heat 2 Tablespoons of the olive oil in a skillet or sauté
pan, add the garlic, and cook over medium heat until golden, about
2 minutes. Add the bread cubes and cook over medium-high heat, stirring
often, until lightly browned, about 7 to 8 minutes. Turn the heat
down if the bread is browning too fast. Drain on paper towels.
Remove the salad from the refrigerator, add the remaining 1 Tablespoon
olive oil and salt and pepper to taste, stir gently but well. Taste
and adjust the seasonings, if necessary.
Divide the lettuce leaves among four shallow soup bowls. Spoon the
salad over them and top with the croutons.
Pair with an aromatic young white, such as Argentina's Bodega Lurton