By Emily Weinstein, The New York Times
It’s time for our annual reminder that gazpacho is the queen of summer cooking, a coolly satisfying remedy for intense, sluggish heat. Our recipe is called best gazpacho, and it delivers on that promise. It’s simple, salty, thick and smooth, with no bobbing cubes of cucumber in sight. (I never liked those.)
1. Best Gazpacho
By Julia Moskin
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Yield: 8 to 12 servings, about 1 quart
Total time: 20 minutes plus chilling time
Ingredients
- About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Salt
- 1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling
Preparation
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
2. Chicken Pesto Meatballs
By Dan Pelosi
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.
Yield: 15 Meatballs
Total time: 25 minutes
Ingredients
- 3/4 cup homemade or store-bought pesto, plus more for serving
- 1/2 cup panko breadcrumbs
- 1 large egg
- Salt and black pepper
- Red-pepper flakes
- 1 pound ground chicken
- 1/2 cup grated Parmesan
Preparation
1. Heat the oven to 400 degrees.
2. Add pesto, panko, egg, 1 teaspoon salt, 1 teaspoon black pepper and a pinch of red pepper to a bowl and mix to combine, ensuring the panko is fully moistened. Add chicken and cheese and mix until just combined, being careful not to overmix.
3. Form the meat mixture into 15 small balls (about 2 tablespoons each) and place onto a baking sheet. Bake meatballs for 10 minutes. Remove from the oven and let rest for 5 minutes.
4. Serve with extra pesto sauce on the side or with pesto-coated pasta.
Tip: Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.
3. Spicy Tuna and Avocado Tostadas
By Kristina Felix
Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Instead of fresh tuna, this recipe employs the tinned variety, making these tostadas accessible for any budget. The simple serrano and lime dressing is tart and spicy with a hint of creaminess that balances the lean nature of canned tuna. Eat the salad like a dip with a bag of totopos at your desk, or pack it up with a bottle of wine and assemble your tostadas outside for a picnic in the park or day at the beach.
Yield: 6 tostadas
Total time: 15 minutes
Ingredients
- 2 medium garlic cloves, finely grated
- 1 serrano chile, finely diced
- 1 lime, juiced (about 2 tablespoons)
- 2 tablespoons mayonnaise
- Salt and pepper
- 1/3 packed cup cilantro leaves and tender stems
- 1 large ripe Hass avocado
- 1/2 small red onion
- 1 medium tomato
- 2 (5-ounce) cans tuna packed in oil, drained
- 6 tostada shells
- Hot sauce, for serving (optional)
Preparation
1. Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper until well combined; set aside.
2. Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and 1/4 teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.
3. When you are ready to eat, divide the filling among the tostada shells (about a generous 1/2 cup tuna salad for each tostada) and top with hot sauce, if desired.
4. Broiled Salmon With Mustard and Lemon
By Melissa Clark
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Yield: 2 servings
Total time: 15 minutes
Ingredients
- 2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
- 1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- Lemon wedges, for serving
Preparation
1. Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with 1/2 teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
2. In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
3. Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
4. Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
5. Borani Banjan (Afghan-style Eggplant in Yogurt)
By Zainab Shah
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold.
Yield: 4 servings
Total time: 35 minutes
Ingredients
- 1 cup full-fat Greek or Indian yogurt
- 1 garlic clove, grated
- Salt
- 1/2 to 1 cup vegetable oil
- 4 Japanese or Indian eggplants (see Tip), or 1 globe eggplant, cut into 1/4-inch-thick rounds
- 3 plum tomatoes, chopped
- 1/2 teaspoon kashmiri or other red chile powder (optional)
- 2 tablespoons pomegranate seeds
- 4 to 6 small mint leaves
Preparation
1. In a bowl, mix the yogurt, garlic, 1/2 teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.
2. Line a tray or large plate with paper towels. In a large frying pan, heat 1/3 cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.
3. To the same pan, add tomatoes, 1/2 teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.
4. To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tip). Finish with pomegranate seeds and mint.
Tips: Indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. These eggplants have a milder flavor and creamier texture than globe eggplants when cooked.
If multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements.
This article originally appeared in The New York Times.
