Small Bites

Phyllis Kirigin of Croton-on-Hudson says “Few soups are as inviting on a hot summer day as a cold gazpacho.  My idea of improving upon an already refreshing combination of local fresh produce is to first roast the tomatoes, peppers, onions and garlic to lend that charred, slightly smoky flavor.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.

Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.

The recipe, after the jump:

For gazpacho:
1⁄4 cup extra virgin olive oil for brushing cookie sheet and vegetables
4 large ripe beefsteak tomatoes cut in half horizontally*
1 large sweet onion cut into thick slices*
2 sweet red peppers cut in half lengthwise*
2 garlic cloves peeled
1 medium cucumber, seeds removed and cut into chunks*
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoon chili powder
1 tablespoon salt
1⁄2 teaspoon freshly ground black pepper
2 cups tomato juice
1⁄2 cup extra virgin olive oil

For croutons:
2 ounce day-old French bread, crusts removed and cut into 1⁄2 inch cubes
1 tablespoon butter
1 tablespoon olive oil

For garnishes:
2 tablespoons each reserved vegetables cut into a small dice before processing
1 small jalapeno pepper, finely diced
1 teaspoon each chopped basil, mint, thyme and parsley

For tomatini:
4 ounces strained gazpacho
8 ounces vodka
2 teaspoons fresh lemon juice
4 drops Tabasco sauce
Ice
12 tiny grape tomatoes

On a large cookie sheet lined with aluminum foil and lightly brushed with olive oil, place the tomato halves, (cut sides up) onions, sweet pepper halves (cut sides down) and garlic. Brush vegetables with olive oil.
Roast on the middle shelf of a 400-degree oven checking after 15 minutes from time to time.
Take out the garlic when soft, the tomatoes and onions when golden and the pepper halves when blackened.  Let cool.
Peel the skin off the tomatoes, squeeze out the seeds and place in the container of a large food processor.
Peel the skin off the peppers, take out the seeds and place in the container.
Add onions and garlic.
Pulse until lightly mixed.
Add cucumbers, balsamic vinegar, Worcestershire sauce, lemon juice, chili powder, salt and pepper.
Pulse until coarsely pureed but not smooth.
Add tomato juice and pulse again.
Pour into a glass or plastic container and chill until icy cold.

Sauté croutons in butter and olive oil until crisp and golden brown.  Set aside in a small bowl.

Combine raw tomato, cucumber, sweet pepper, jalapeno, onion, basil, mint, thyme and parsley in a small bowl and set aside.

For tomatinis:
Strain 4 ounces of liquid from the gazpacho.
Place in a cocktail shaker with 8 ounces vodka, a squeeze of fresh lemon juice and 4 drops of Tabasco sauce.
Add 2 scoops of ice and stir vigorously.
Strain into four 4-ounce martini glasses.
Garnish each with tiny grape tomatoes on a skewer.

After liquid for tomatinis is strained out, stir 1⁄2 cup extra virgin olive oil into gazpacho.
Check texture.  If too thick, thin with a little tomato juice.
Ladle soup into shallow soup plates and serve with the croutons and chopped vegetables in separate bowls.

Serves 4 – 6

Photo Caption: