GAZPACHO SALAD WITH CROUTONS
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.