Your Life A to Z Recipe: Monday, June 30th, 2014: Marinated Heirloom Tomato Salad and Tomato Gazpacho

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Marinated Heirloom Tomato Salad

Ingredients:
 
2 Large Ripe Heirloom Tomatoes (washed and dried)
1 Shallot - Minced Fine
2 Cups Arugula - Washed & Spun Dry
3 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Sherry Vinegar
1 tsp Kosher Salt
1 pinch fresh black pepper
1/4 Cup fresh shaved Parmigiano Reggiano
1/4 Toasted Shaved Almonds

Procedure:
 
- Slice tomatoes horizontally 1/4 inch thick and place in a rectangular baking dish.
- Season the tomatoes with the salt, pepper and shallots.
- Drizzle the olive oil and vinegar over the tomatoes. Cover with plastic wrap.
- Allow the tomatoes to marinate for thirty minutes.
Stack the tomatoes on four plates.
- Place the arugula, almonds and parmigiano in a small mixing bowl.
- Spoon the tomato marinade over the green and toss gently.
- Divide the dressed greens among the four plates.
 
 
Tomato Gazpacho

Ingredients:
 
5 Vine Ripe Tomatoes - Washed and quartered
1 English Cucumber - Peeled and cut into two inch pieces
3 Stalks of Celery - Washed and cut into two inch pieces
1 Red Bell Pepper - Washed and cut into quarters - remove the seeds
2 Cloves of Garlic - Peeled and Sliced thin
1 Shallot - peeled and sliced thin
1 Cup of Stale Bread (sourdough preferably) cut into one inch cubes
1/2 Cup of Extra Virgin Olive Oil
1/4 Cup of Sherry Vinegar
1 TBSP Salt
1 tsp of Smoked Paprika
1 Pinch of Cayenne Pepper
2 Avocados - Sliced thin when you are ready to serve the gazpacho

Procedure:
 
- In a 9x13inch glass baking dish combine all of the ingredients except for the bread and avocado.
- Mix all of the vegetables well with the oil, vinegar, salt and spices. Allow to marinate over night in your refrigerator.
- Transfer the vegetables in batches to a blender and blend on high until smooth. For the last batch add the bread and puree on high.
- Combine all of the pureed vegetables and their liquid to a mixing bowl and adjust the seasoning with more salt if necessary.
- Distribute the gazpacho between four chilled bowls and garnish each bowl with some of the sliced avocado and a drizzle of olive oil.
 
The gazpacho is best served the day that you puree the vegetables. You can garnish the soup with just about anything.