a midsummer supper

Gaspacho
Green & Canellini Bean Salad

Gaspacho

I put this recipe together after looking over a half-a-dozen Gazpacho recipes online and reviewing the few that appear in my books. It's a simple and tasty mid-heatwave variation that will satisfy a desire (that you don't even know you have) for full flavors, and at the same time bring your core temperature down. Of course it will taste best if the ingredients have come right from the garden -at least the onions and tomatoes- or from the gardener's garden who sells at your local market. Check the cucumbers to make sure they're not at all bitter. And if you can make it several hours or the night before you plan to serve it the flavors will have time to meld and be their true selves.

3 medium garden cucumbers, peeled, seeded and coarsely chopped
3 ripe, fragrant tomatoes, coarsely chopped
2 medium sweet peppers (1 red and 1 yellow), well seeded, cored and coarsely chopped
1 small red onion, peeled and coarsely chopped
1 small Spanish onion, peeled and coarsely chopped
1 clove very fresh garlic, peeled and coarsely chopped
a small handful of fresh parsley, stemmed and coarsely chopped
3 Tbsp fruity, extra virgin olive oil
sea salt to taste
1 500ml can tomato juice

Divide the vegetables into 3 equal groups. Place the first group in the blender with a Tbsp of the olive oil, 1/3 of the tomato juice and 1/2 tsp sea salt. Purée to a super smooth consistency. Check the salt and adjust if necessary. Transfer to a large bowl and continue puréeing the next 2 groups of ingredients and transferring to the bowl. Give it a thorough mix with a spatula, check the salt and flavours one more time and adjust by adding more onion, garlic, olive oil, salt. Pour into glass jars and refrigerate several hours.


Green and Canellini Bean Salad

Another simple improvisation.
One note (from Peter Berley): don't shock the beans with ice water! They become water-logged. Instead steam until they give in easily to a fork, then drain and gently lay out on a towel. Slightly warm, very dry beans take wonderfully to dressing.

2 lbs fresh green beans, washed and tipped and toed if necessary
1 can canellini beans, well rinsed
1 can hearts of palm, sliced into rounds

dressing:
In a small jar, place the following
1/8 cup olive oil
1/8 cup walnut oil
1 tsp prepared Dijon mustard
1 sprig fresh thyme, stemmed
1 fresh basil leaf, minced
1/2 tsp sea salt
several grinds of fresh black pepper
Screw the lid tightly on the jar and shake 5 or 6 times.

Toss the dry green beans with the rinsed canellinis and add the dressing. Ever-so-gently add the sliced hearts of palm. Chill the salad in the refrigerator for a few hours. Like the soup, it will be much tastier with time to integrate.