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CathyZ from Kauai

Here it is thanks to Pat in No Cal- her brains work better than mine. REC Gazpacho Salad

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3776 posts
Joined: Dec 10, 2005

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Posted to Thread #2431 at 1:20 pm on Jun 27, 2006

I posted this ages ago and Pat, who is the recipe search queen, dug it up for me. This is a very delicious and gorgeous to look at.

My brain has been jogged now- I did make homemade bloody mary mix but we drank it instead of putting in the salad- LOL.

JULIA CHILD'S GAZPACHO SALAD
(from Julia Child & More Company)- serves 8

3 cups diced tomato (slice in half first and
squeeze the seeds out before dicing)
salt & red wine vinegar as needed
3 cucumbers, peeled, cut in half lengthwise,
seeds scooped out, then diced.
1/4 tsp sugar
2 green sweet peppers, diced
2 red sweet peppers, diced
1 large mild red onion, diced
3 celery stalks, diced
about 2 cups lightly pressed down, fresh bread
crumbs

Dressing:
3 large cloves garlic, peeled & crushed
1 tsp salt
zest of 1/2 lemon
fresh basil leaves
2 tsp dijon mustard
3 tbsp lemon juice
1/2 cup good olive oil
wine vinegar if needed
freshly ground pepper and drops of hot pepper
sauce (tobasco)
5 tbsp fresh minced parsley

Tomatoes: when diced, add 1/2 tsp salt and 1
tsp wine vinegar and let sit in a bowl for
about 5 minutes. Turn into a sieve to drain.

Cucumbers: when diced, toss in a bowl with 1
tbsp wine vinegar, 1/2 tsp salt and 1/4 tsp
sugar. Let stand 5 minutes then turn into a
sieve to drain.

Peppers, onion, celery: When diced, mix all
together and add drops of wine vinegar and
salt to taste (note: Julia says to drop the
onion in boiling water for several seconds to
take out the "bite" but I always leave the
onion raw)

Dressing: Pound the garlic in a morter with
the salt. Mince the lemon zest, add it to the
mortar and pound until pureed. Add some basil
and pound that too. Beat in the mustard with a
whisk then add the lemon juice and the oil by
droplets. Season well with more salt, drops of
vinegar if needed, pepper and hot pepper sauce
to taste.

Arranging the salad- 4-6 hrs before serving:

Pick a straight-sided glass bowl if possible
because the colors are so pretty in this
salad.
Spread 1/4 of the breadcrumbs evenly on the
bottom of the bowl. Cover with 1/3 of the
pepper-onion mixure, then 1/3 of the tomatoes,
1/3 of the cucumbers, then 1/4 of the
dressing. Continue with crumbs, pepper-onion
mix, tomatoes, cucumbers, dressing and so on,
encing with a layer of crumbs, then the
remaining dressing. Spread the parsley over
the top. Cover with plastic wrap and
refrigerate.


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