| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Gma4 |
1 |
servings |
INGREDIENTS
|
|
Special Equipment: 2 long bamboo skewers; soaked for 1 hour |
|
|
; in cold water to |
|
|
; cover and drained |
| 4 |
|
Scallions; both white and |
|
|
; green parts, |
|
|
; trimmed |
| 2 |
|
Cloves garlic; peeled |
| 1 |
md |
Red onion; peeled and |
|
|
; quartered (but root |
|
|
; ends left on) |
| 1/3 |
c |
Extra-virgin olive oil |
| 2 |
sl |
Country-style white bread or French bread; (each 3/4 inch) |
|
5 |
fresh — ripe medium — tomatoes (about 2 — 1/2 pounds) |
|
1 |
medium red bell pepper |
|
1 |
medium green bell pepper |
|
1 |
medium cucumber — peeled 1/4 cup mixed chopped fresh herbs — |
INSTRUCTIONS
~-
such as basil, -- oregano, tarragon, -- and/or Italian -- (flat-leaf)
parsley 2 tablespoons red wine vinegar -- or more to taste 1/2 cup cold
water -- or more as needed, -- up to 1 salt and freshly ground black pepper
~- to taste
1. Preheat the grill to high.
2. Finely chop the scallion greens and set aside for garnish. Thread the
scallion whites crosswise on a skewer and add the garlic cloves. Thread the
onion quarters on a second skewer. Lightly brush the scallion whites,
garlic, and onion quarters with about a tablespoon of the oil.
3. When ready to cook, oil the grill the grate. Place the skewers on the
hot grate and grill, turning with tongs, until the vegetables are nicely
browned, 4 to 8 minutes in all. Transfer to a plate to cool. Add the bread
slices to the grate and grill until darkly toasted, 1 to 2 minutes per
side. Set aside. Grill the tomatoes and bell peppers until the skins are
nicely charred, about 8 to 12 minutes in all for the tomatoes, 16 to 20
minutes for the peppers. Transfer to a platter to cool. Using a pairing
knife, scrape the charred skins off the tomatoes, onions and peppers (don't
worry about removing every last bit). Core and seed the peppers.
4. Cut the scallion whites, garlic, onions, toast, tomatoes, bell peppers,
and cucumber to 1 inch pieces. Place the pieces in a blender, adding the
tomatoes first, along with the herbs, 2 tablespoons vinegar, and the
remaining oil. Process to a smooth puree. Thin the gazpacho to a pourable
consistency with water as needed, and season with salt and pepper.
5. The gazpacho can be served now, but it will taste even better if you
chill it for an hour or so to allow the flavors to blend. Just before
serving, correct the seasoning, adding salt or vinegar as necessary. To
serve, ladle the gazpacho into bowls and sprinkle with the chopped scallion
greens.
Serves 8 as a first course
About the Author: Steven Raichlen is the author of 16 books, including
Miami Spice, which won an IACP/Julia Child Award and the High-Flavor,
Low-Fat Cooking series, which won two James Beard Awards. He is a
restaurant correspondent for National Geographic Traveler and a frequent
contributor to Food & Wine.Recipes copyright C1999 Steven Raichlen.
Converted by MC_Buster.
NOTES : From author Steven Raichlen
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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