Muscat Daily - - FEATURES -

You don’t have to get out the blender to make this gazpacho. In­stead de­con­struct the cold soup into an easy chopped salad of sweet onion, cu­cum­ber, bell pep­per and Cam­pari toma­toes, which have a nice flesh-to-seed ra­tio.


Small sweet onion, such as red onion, diced cup Small clove gar­lic, peeled 1 Di­jon mus­tard 1tsp Sherry vine­gar 1tbsp Ex­tra-vir­gin olive oil cup Kosher salt and freshly ground pep­per

Small toma­toes, such as Cam­pari, sliced cross­wise 1lbs Yel­low bell pep­per, seeded and cut into 1-inch pieces 1 Mini cu­cum­ber, cut into half-moons Coun­try-style bread crusts re­moved 2 slices METHOD

1. Place onion in a small bowl of ice wa­ter. Let stand ten min­utes, then drain and pat dry.

2. Us­ing a Mi­croplane, finely grate gar­lic into a small bowl. Whisk in Di­jon and vine­gar. Slowly driz­zle in oil in a steady stream, whisk­ing un­til emulsi- fied. Sea­son with salt and pep­per.

3. Ar­range toma­toes, pep­per, cu­cum­ber and onion on a plat­ter. Toast bread, then cut into cubes and sprin­kle over salad. Sea­son with salt and pep­per, and driz­zle with vinai­grette; serve.

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