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| AP photo/Matthew Mead |
Let the charred peppers cool before removing the skins and the inside seeds and membranes. Squeeze the cooled soft garlic cloves out of their papery skins and into the food processor. Add the delicious flavors of capers, Kalamata olives, anchovies, olive oil and balsamic vinegar.
Make the soup as chunky or as smooth as you like. Chill well before serving. To serve, garnish with yummy ricotta cheese and fresh torn herbs like cilantro and basil. Then sit back and wait for the compliments to arrive!
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AP photo/Matthew Mead
Grilled Puttanesca Gazpacho
Serves: 6
From: AP/Alison Ladman, recipe developer and tester for Associated Press, a real foodie dream job! (Read the good article about her on her name link previously.) She is also owner of The Crust & Crumb in New Hampshire.
About this recipe Alison says: "Because you will set the entire can on the grill, select anchovies that come in an unpainted can. Alternatively, empty the content of the can onto a double layer of foil and fold to create a pouch."
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| Alison Ladman is recipe developer for the Associated Press. (Matthew Mead/Associated Press) |
About this recipe Alison says: "Because you will set the entire can on the grill, select anchovies that come in an unpainted can. Alternatively, empty the content of the can onto a double layer of foil and fold to create a pouch."
Ingredients:
1 head garlic
Olive oil
2 poblano or Anaheim peppers
1 red bell pepper
2-ounce can anchovy fillets
6 large tomatoes
2 medium cucumbers, peeled, halved lengthwise and seeded
1 large red onion, peeled and cut into thick slices
2 tablespoons capers, drained and rinsed
1/4 cup Kalamata olives
1/4 cup balsamic vinegar
Salt and ground black pepper, to taste
Ricotta cheese, to serve
Torn fresh cilantro
Torn fresh basil
Directions:
1. Heat the grill as hot as possible. Have a rimmed baking sheet ready near the grill (one that has all four sides so juices don't drain off). As things finish grilling, you will transfer them to the baking sheet to cool.
2. Slice off and discard the top 1/2 inch of the garlic head, or just enough to barely expose the tops of each clove. Drizzle the head with olive oil, then wrap it in foil. Place on the grill and cook, turning frequently, for 30 minutes. Place the poblano and red bell peppers on the grill and cook, turning, until charred evenly on all sides, about 10 minutes. Transfer the peppers to a bowl, then cover tightly with plastic wrap. Set aside.
3. Open the can of anchovies and place the can with the anchovies inside on the grill (or place the anchovies contents into a double folded pouch of aluminum foil and place on the grill). Heat for 8 minutes.
4. Cut the tomatoes in half, then grill for 10 to 12 minutes, or until charred. Grill the cucumber halves for 10 minutes, or until lightly charred. Grill the onion slices until charred and tender, about 8 minutes.
5. When everything has been grilled and moved to the baking sheet, gently rub off and discard the skins from the cooled poblano and bell peppers. Break open the peppers and discard the seeds. Place the flesh of the peppers in a food processor or blender. Squeeze the garlic cloves out of their papery skins into the processor.
6. Cut the remaining vegetables — the tomatoes, cucumbers and onions — into manageable chunks and add them to the food processor, along with the warmed anchovies (with the oil), capers, olives and vinegar. Process until the soup is as smooth or chunky as you desire, adding water if the mixture is too thick. Season with salt and pepper. Chill. Serve topped with ricotta, cilantro and basil.
Nutrition information per serving: 170 calories; 60 calories from fat (35 percent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 20 mg cholesterol; 730 mg sodium; 19 g carbohydrate; 4 g fiber; 10 g sugar; 9 g protein.
(As these articles post this week I'll add the links, so check back often!)
(As these articles post this week I'll add the links, so check back often!)
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