Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Simple Tomato Gazpacho with Greek “Fries”

I finally got my first yield of heirloom tomatoes just before the Bay Area winter chill settled in. So after picking them off the vine, I decided to create this pairing of bold, traditional Western Mediterranean dishes. Gazpacho comes in many forms, but at its core is a bright, chilled soup from Spain. This version was adapted from Cooking Light, so I thought I would compensate for its guilt-free ingredients with the guiltiest dish of all – french {or in this case, Greek} fries. After years of devouring them at Greek eateries, I decided to take my own stab at these zesty potatoes. I recommend the pairing, but you can also serve them separately. –jaime

Simple Tomato Gazpacho

Ingredients

Serves 8

2 pounds seeded tomatoes {about 6 large}*

4 persian or 1 large English cucumber {around 1 ½ cups chopped}*

1 medium Vidalia or other sweet onion

1 medium red or yellow bell pepper

1 garlic clove

6 tablespoons white wine vinegar, divided

1 tablespoon extravirgin olive oil, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

–Suggested garnish–

Chopped cucumber

Chopped cherry tomato {I like to use a different color tomato, like the black ones I found at the market. Same goes for the pepper below.}

Chopped bell pepper

Croutons

Directions

1. Set out two large bowls and a food processor.

2. Cut tomato, cucumber, onion, and bell pepper into small chunks and divide evenly between the two bowls {1/2 of each vegetable in each bowl}.

3. Cut garlic clove in half and add to each bowl.

4. Add half of vinegar, oil, salt, and pepper to each bowl {3 tablespoons vinegar, ½ tablespoon oil, ¼ teaspoon salt, and 1/8 teaspoon pepper respectively}. Repeat in the other bowl.

5. Pour one bowl into a food processor and process until smooth. Pour purée back into the bowl. Repeat with the other bowl. Cover and chill {You can combine both bowls into one container}.

6. Top with garnish and serve.

*Some people like to peel their tomatoes and cucumber, but I find it unnecessarily complicating.

Keep it simple by using two bowls instead of one.

Greek Fries

Ingredients

4 yukon gold potatoes

1/8 cup olive oil

1/2 teaspoon salt

1/4 freshly ground pepper

1/2 lemon

1 tablespoon fresh oregano or 1 teaspoon dried

1 tablespoon fresh parsley or 1 teaspoon dried

Directions

1. Preheat oven to 400 degrees.

2. Cut potatoes into french fry sticks. Places on foil-lined baking sheet and toss with oil, salt, and pepper.

3. Bake for 25 minutes or until potatoes are tender. Remove from oven.

4. Squeeze lemon juice over “fries” and toss.

5. Sprinkle with herbs, toss, and adjust seasonings and juice to your liking.

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One comment on “Mezze: Simple Tomato Gazpacho with Greek “Fries”

  1. Pingback: Inspiring Ingredient: Lemon | Mezze & Dolce

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Information

This entry was posted on December 8, 2012 by in Appetizers/Dips, Mezze, Side Dishes, Soups and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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