Fresh, seasonal onions are sweet and tasty when chopped up and souped up, like in this gorgeous gazpacho.
Servings: Serves 4–6
Ingredients 6 cucumbers , peeled and seeded1/3 cup white wine vinegar2 tablespoons sugar1 small red onion , minced1 small yellow onion , minced1 bunch scallions , chopped fine2 tablespoons finely chopped parsley1/3 cup extra-virgin olive oil2 small cloves garlic , peeled; 1 minced, 1 whole2 teaspoons salt1/2 teaspoon freshly ground pepper8 slices country bread
Cut 4 cucumbers into large chunks. Puree in a food processor with vinegar, 3/4 cup water and sugar until smooth. Remove and place in a large bowl. Chop the remaining two cucumbers into 1/4-inch cubes and combine with puree. Add red and yellow onions, scallions, parsley, three tablespoons olive oil and minced garlic. Mix well and season with salt and pepper to taste. (Additional salt and pepper are usually required.) Chill at least one hour.
Rub whole garlic clove on each country bread slice. Brush with remaining olive oil. Grill or broil over medium-high heat until golden brown. Serve garlic crisps hot or at room temperature with chilled gazpacho.