Gazpacho Green Beans
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
59
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Green Bean (trimmed)1 small
Garlic (clove, peeled)2 tsps
Wine Vinegar (red-)3 tbsps
Extra-Virgin Olive OilDirections:
1
Spread on paper towels to dry
2
Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes
3
Drain, then chill in an ice bath
4
Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes
5
Coarsely chop tomatoes, green pepper, and garlic
6
Reserve 1/2 cup chopped tomato and purée remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth
7
With motor running, drizzle in oil
8
Transfer gazpacho to a bowl and quick-chill in an ice bath until cold
9
Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato
10
Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes
11
Drain, then chill in an ice bath
12
Spread on paper towels to dry
13
Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes
14
Coarsely chop tomatoes, green pepper, and garlic
15
Reserve 1/2 cup chopped tomato and purée remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth
16
With motor running, drizzle in oil
17
Transfer gazpacho to a bowl and quick-chill in an ice bath until cold
18
Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato