With ease and simplicity in mind, cookbook author Rori Trovato brings exquisite flavor in a perfect single portion to your summertime table.
Servings: Serves 1
Ingredients 1 medium tomato , seeded and cut into chunks1/4 cucumber , peeled, seeded, and cut into chunks1/4 red bell pepper , seeded and cut into chunks1 scallion , cut into 1/4-inch pieces (reserve 1 tsp. for garnish)1 small clove garlic1 tablespoon chopped fresh parsley2 teaspoons red wine vinegar1/2 cup tomato juiceKosher salt and freshly ground black pepper1 slice (1-inch-thick) Italian-style bread1 tablespoon olive oil
To make gazpacho: In a food processor or blender, combine tomato, cucumber, bell pepper, scallion, garlic, and parsley; puree until chunky. Stir in vinegar and tomato juice; season with salt and pepper. Refrigerate until thoroughly chilled. Before serving, adjust seasoning to taste and garnish with reserved scallion.
To prepare bread: Using a pastry brush, spread olive oil on bread. Grill on outer edge of outdoor grill (or on a stovetop grill pan) until just toasted, about 1 minute; sprinkle with salt and pepper.