Gazpacho Salad
- 1 pint cherry tomatoes
- 1 cup water
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper
- One 2 1/2-inch cinnamon stick
- One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 pound sea beans, thick ends trimmed (see Note)
- 1 cucumberpeeled, seeded and thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon sherry vinegar
- Bring a saucepan of water to a boil.
- Fill a bowl with ice water.
- Cut a slit in the base of each tomato.
- Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds.
- Drain the tomatoes, then transfer them to the ice water to cool.
- Drain and peel the tomatoes, then transfer them to a small bowl.
- In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves.
- Strain the syrup over the tomatoes and let stand until cool, 45 minutes.
- Drain, discarding the syrup.
- Preheat the oven to 350.
- On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper.
- Bake until golden, about 8 minutes.
- Bring a medium saucepan of water to a boil.
- Add the sea beans and blanch for 30 seconds.
- Drain in a colander and cool under running water, then pat dry.
- In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil.
- Season with salt and pepper and serve.
tomatoes, water, sugar, kosher salt, red pepper, cinnamon, baguette, extravirgin olive oil, salt, beans, scallions, sherry vinegar
Taken from www.foodandwine.com/recipes/gazpacho-salad (may not work)