Gaspacho Deconstructed
If you’re looking for a big vegetable dish that’s not just romaine and Ranch dressing, think outside the greens. Take advantage of summer produce and its true flavors with this perfect lunch dish. Please, hold the cardboard winter tomatoes.
Every summer I look forward to our version of a deconstructed gaspacho. Actually, until very recently, I was under the belief that all gaspacho was unblended. More specifically I can recount times when I've told people their gaspacho was 'wrong' because it was smooth. My bad.
As a peace offering, I bring you the reason why I believe gaspacho should be 'chunky'. And it's a pretty good reason. We’re not a big measuring family, so this is kind of a ‘ do what looks right to you’ salad. It’s important to taste as you go. Another benefit? Left overs. Huzahh.
Gaspacho, Deconstructed
I show you this picture because it defines what you need to accomplish with deconstructed gaspacho: different textures!
Ingredients:
- Tomato
- Garlic
- Spring onion
- Vidalia onion
- Green bell pepper
- Cumin
- Apple cider vinegar
- Olive oil
- Salt
- Worcestershire sauce (minimal)
- Pepper
- Sugar
- Corn
- Cilantro
- Green beans
- Carrot
Toppings: bacon, sour cream, feta cheese
To mince: garlic, spring onion
To chop: tomato, Vidalia onion, green pepper, cilantro, green bean
To shred: carrot
To shuck: corn
Mix olive oil, vinegar, cumin, salt, pepper, and sugar in a large bowl. Toss in vegetables and coat with dressing.
Again, I'm sorry if I've scorned you for pureed gaspacho,
