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Summer is here, which means we can expect temperatures in the 90s at anytime. There are marvelous international dishes I like to prepare throughout the hot months.
Who would have thought gazpacho, the marvelous cold soup from Spain, would become so popular? Before Christopher Columbus brought tomato and peppers to Europe, gazpacho was a white soup made with bread, cucumbers and onions.
The Middle East also has a strong influence on American dining favorites. Couscous and tabbouleh turn up on menus and at dinner parties. Orzo may sound Greek, but it is tiny pasta that has become popular in the past 10 years.
While leafing through Ina Garten’s "The Barefoot Contessa Parties," I came across a recipe for panzanella, an Italian salad making use of leftover bread. The Lebanese also make a bread salad using toasted pita called fattoush.
The following recipes are a snap to prepare. Feel free to improvise on the ingredients. For example, gazpacho calls for chopped onions, but I use sliced scallions. It also contains green peppers, which can be replaced with red, yellow and orange peppers for a colorful, confetti look.
Confetti Gazpacho
Ingredients:
1 large red, yellow and orange pepper, each seeded and chopped
1 bunch of scallions, with some green, sliced
1 large English cucumber, seeded and chopped
3 large ripe tomatoes, chopped
3 cups of vegetable juice or tomato juice
1/4 cup of olive oil
2 tablespoons of red wine vinegar
Kosher salt and freshly ground black
pepper, to taste
1 handful of fresh basil leaves, chopped
Directions:
Place the ingredients in a large plastic container. Blend well.
Cover and chill for at least four hours or overnight.
Serves six.
Note from Phyllis: I like to put the vegetables in the food processor, pulsing on and off, to avoid mushiness. You can chop them by hand using a chef’s knife. Add 1 (15-ounce) can of chicken or vegetable stock, if desired, as well as 2 cloves of chopped garlic. Consistency is important. You may wish to add another cup of vegetable or tomato juice.
Tabbouleh
Ingredients:
1 (12-ounce) box tabbouleh
Juice of 1 lemon
1/4 cup of olive oil
Kosher salt and freshly ground black
pepper, to taste
4 large scallions, with some green, sliced
1 small handful of fresh mint leaves, chopped
1 small handful of fresh Italian parsley leaves, chopped
1 small English cucumber, peeled seeded and chopped
1 pint of cherry tomatoes, halved
Directions:
Prepare the tabbouleh according to the package directions. Let cool at room temperature.
Add the remaining ingredients and blend well. Cover and chill for at least four hours.
Let sit at room temperature for one hour before serving.
Serves six.
Note from Phyllis: The mint, cucumber and tomato give this dish a Middle Eastern flair. Add any chopped vegetable, such as peppers or summer squash.
Orzo Salad
Ingredients:
1/2 pound of orzo
2 red peppers, seeded and chopped
1 small red onion, chopped
1 (8-ounce) bag of baby arugula leaves
1/4 cup of toasted pine nuts
1 small handful of fresh basil leaves, chopped
1/2 pound of Greek or Israeli feta, diced
1/2 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Cook the orzo according to the package directions. Drain in a colander and cool.
Place in a serving bowl.
Add the peppers, onion, arugula, pine nuts and basil. Toss well. Add the feta.
Whisk the olive oil and lemon juice together and pour over the salad. Add the salt and pepper. Toss gently.
Cover and chill for at least four hours. Let sit at room temperature at least one hour before serving.
Serves six.
Note from Phyllis: The original recipe calls for arugula, orzo, onion and pine nuts. Scallions can also be used.
Panzanella
Ingredients:
3 tablespoons of olive oil, plus 1/2 cup
1 small French baguette or boule, cut into 1-inch cubes
1 teaspoon of kosher salt, plus 1/2 teaspoon
1 teaspoon of garlic, finely minced
1/2 teaspoon of Dijon mustard
3 tablespoons of champagne vinegar
1/4 teaspoon of freshly ground black pepper
2 large ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled and thinly sliced
1 red bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons of capers, drained
Directions:
Heat 3 tablespoons of the olive oil in a large sauté pan. Add the bread and 1 teaspoon of salt. Heat over low to medium, tossing frequently, for 10 minutes or until browned. Add more oil as needed.
Whisk together the garlic, mustard, vinegar, pepper and the remaining olive oil and salt.
In a large bowl, mix the tomatoes, cucumber, pepper, onion, basil and capers. Add the bread cubes.
Toss with the dressing. Season liberally with salt and pepper. Serve or allow the salad to sit for about 30 minutes for the flavors to blend.
Serves 12.
