Mid Summer Recipes

Mid Summer RecipesChef Carlos Caula Carmelita 206-706-7703 Homemade Heirloom Tomato Gazpacho with Rosemary Bread For the Hot Days Portion for 4—6 This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are dazzlingly ripe. And on a hot day, there is nothing more refreshing. 4 or 5 large ripe heirloom tomatoes, chopped in dice 1 green bell pepper, minced 4 cloves garlic, minced (optional) 2 cucumbers, peeled and diced 1 red onion, peeled and thinly sliced (optional) 4 cups of vegetable stock or water 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 2 cups old, stale, rosemary bread or focaccia bread kosher salt and black pepper in a mill 1/2 cup best-quality extra-virgin olive oil Combine all of the vegetables in a large bowl. Add the stock, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. Marinate 2- 36 hr, then blend all together. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve. Gazpacho also can be served with a dice of fresh vegetables, like tomatoes and cucumber, as well chopped herbs like basil and lemon thyme .