Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts

• 1 teaspoon olive oil
• 1 clove garlic, peeled
• 1 teaspoon freshly ground cumin
• 1 1/4 teaspoons sweet paprika
• Large pinch of cayenne pepper
• 19 ounces ripe tomatoes, cored and quartered
• 1 teaspoon Maldon or other sea salt
• Freshly ground black pepper
• Juice of 1/2 lemon, plus 4 small lemon slivers for serving
• Dash of Angostura bitters
• Splash of Worcestershire sauce
• 2 sprigs cilantro
• 1 heaped tablespoon black pumpkin seeds or pepitas
• 1/2 cup roughly sliced celery with leaves preferably inner stalks
• 3 handfuls mixed watercress and arugula, roughly torn
• 1 scallion, roughly chopped
• 1/2 smallish cucumber, halved lengthwise and thinly sliced
• 1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
• 2 tablespoons olive oil
• 2 teaspoons red-wine or sherry vinegar
• 8 small slices country bread, toasted
• 3 tablespoons soft, creamy goat cheese

1. In a small saute pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit.
2. Set aside for the salad.
3. In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy.
4. Take care not to burn.
5. Set aside.
6. Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl.
7. (If you dont have a food mill, use a cheese grater.)
8. Add 1/4 cup cold water.
9. Scrape the spices and oil into the tomato puree, discarding the garlic.
10. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs.
11. Taste for seasoning, cover and refrigerate.
12. Assemble the salad: Put the sauteed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl.
13. Dress with the oil and vinegar and season with salt and pepper.
14. Toss lightly.
15. Divide the salad among 4 plates, with 2 toasts on each.
16. Gently spoon a teaspoon or so of goat cheese onto each toast.
17. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers.
18. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

olive oil, clove garlic, freshly ground cumin, sweet paprika, cayenne pepper, tomatoes, salt, freshly ground black pepper, lemon, bitters, worcestershire sauce, cilantro, black pumpkin seeds, celery, arugula, scallion, smallish cucumber, cilantro, olive oil, redwine, country bread, goat cheese

Taken from cooking.nytimes.com/recipes/1013998 (may not work)