Page 32 - ARUBA TODAY

A32 FEATURE
Thursday 13 July 2017

This Aug. 4, 2016 photo shows tomato and watermelon gazpacho, styled by Sarah Abrams, at the Institute of Culinary Education in New York. This dish is from a recipe
by Elizabeth Karmel.
Associated Press.
‘Ugly’ tomatoes are beautiful in grilled gazpacho

ELIZABETH KARMEL The grilling of the vegeta- A little best quality olive oil, 4 tablespoons chopped sprinkle with salt.
Associated Press bles adds a smoky element red wine vinegar and fresh fresh basil and mint or other Place all vegetables in
Gazpacho is ubiquitous in that makes the soup taste mint and basil are all you favorite herbs the center of the cooking
the summer and one of the more like soup and less like need to finish this simple Kosher salt, to taste grate and turn the burners
best ways to use those deli- vegetable juice to me. The summer soup. Freshly ground black pep- off under the food. Be sure
cious but “ugly” tomatoes watermelon adds a touch ___ per, to taste to close the lid of the grill.
that are bursting with fla- of sweetness and the mint GRILLED TOMATO GAZPA- Garnish: Grill over indirect heat until
vor but may not be pretty perks everything up. CHO WITH WATERMELON 1/4 cup sour cream or hot and beginning to soft-
enough to slice. I don’t want to lose the es- AND MINT creme fraiche en, about 15 minutes. You
And, often, tomato ven- sence of the gazpacho so Start to finish: 45 minutes, 3 tablespoons chopped want them to still be crisp.
dors at farmers’ markets will the vegetables are grilled plus time to chill basil and mint Transfer the vegetables to
sell the “dented” tomatoes over indirect heat only until Serves 4-6 Preheat grill with all burners a platter to cool, reserving
at half price. Snap them up they are crisp tender. The Grilling Method: Indirect/ on high. any juices that collect.
— they’re perfect for gaz- grill is pre-heated on high Medium Heat Stem the tomatoes and cut Chop vegetables into
pacho and tomato sauce. and the burners under the 4 large ripe tomatoes in half. Core and seed the large chunks if necessary
The chilled summer soup vegetables are turned off 1 yellow or red bell pepper pepper. Peel and halve and place with oil, vinegar,
that originated in southern after you place the various 1 large English seedless cu- the cucumber lengthwise. herbs, and seasonings in
Spain is generally made ingredients on the grill so cumber Peel the onion and garlic a blender. Blend at high
from raw tomatoes, cu- the watermelon and some 1 sweet (Vidalia) onion and cut the roots off the speed until smooth. Add
cumbers, onions and garlic. of the vegetables will get 2-3 cloves garlic scallions. Place vegetables vinegar, salt, and pepper
These days there are count- grill marks on one side_this 4 scallions bottom-side down on the to taste. If the gazpacho
less variations of gazpacho will contribute to the light 2 large slices of watermelon cooking grate. You can seems too thick, thin with
(white gazpacho, any- smoky flavor. 3 to 4 tablespoons extra- place the garlic inside the a little more olive oil. Add
one?) but my favorite one The best part is that once virgin olive oil, plus more for pepper, or in a disposable more vinegar to taste.
is made with grilled veg- the vegetables are grilled, brushing drip pan. Brush all the veg- The gazpacho should be
etables and the addition you place everything in a 3 to 4 tablespoons red wine etables and the watermel- highly seasoned. Chill until
of watermelon and mint. blender and puree away. vinegar on lightly with olive oil and serving.q