Green Bean Gazpacho Salad

Ingredients

Estimated total cost: €7.75 · €1.29/serving

• 2 pounds slender haricot verts, ends removed (blanch in boiling salted water for 2-3 minutes, then shock in ice water to preserve vibrant color and crispness)Est. price €4.80–€7.20
• 1/2 slender Cubanelle pepper from Italy, deseeded and sliced (roast in oven or over an open flame for a smoky flavor)Est. price €0.25–€0.45
• 2 teaspoons high-quality red-wine or Sherry vinegar (whisk with a pinch of salt to emulsify dressing)Est. price €0.10–€0.25
• 3 tablespoons cold-pressed extra-virgin olive oil (drizzle over salad just before serving for maximum flavor)Est. price €0.45–€0.90
• 1 pound ripe vine tomatoes, approximately 3 in total (core and seed before dicing for a cleaner texture)Est. price €2.00–€4.00
• 1 petite garlic clove, peeled and minced (let garlic sit for 10 minutes after mincing to enhance its health benefits)Est. price €0.15–€0.30

Steps

1. 1

   In a large pot, bring well-salted water to a boil. Add the green beans and cook uncovered until they are just tender, which should take approximately 5 to 7 minutes. Once cooked, drain the green beans and immediately transfer them to an ice bath to cool rapidly. After chilling, place the green beans on paper towels to remove excess moisture before serving.

2. 2

   Start by heating a heavy medium skillet, preferably not nonstick, over medium heat until it becomes hot. Proceed to cook the whole tomatoes, green pepper, and garlic in the skillet. Use tongs to turn them occasionally until they develop blackened spots, which should take approximately 10 minutes.

3. 3

   Begin by roughly chopping the tomatoes, green pepper, and garlic. Set aside half a cup of chopped tomato. Place the rest of the tomatoes, green pepper, and garlic in a blender along with vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Blend until you achieve a smooth consistency. While blending, slowly pour in the oil with the blender still running.

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• Cultural note

  Gazpacho is a traditional Spanish cold soup, but this recipe puts a twist on it by turning it into a salad. The combination of fresh vegetables, olive oil, and vinegar reflects Mediterranean culinary influences.

• Seasonal note

  Green beans and tomatoes are typically in season during the summer months, making this dish perfect for a refreshing summer meal.

• Health note

  This Green Bean Gazpacho Salad is a low-calorie dish rich in fiber, vitamins A and C, and antioxidants from the vegetables, promoting overall health and immune function. The olive oil provides heart-healthy monounsaturated fats.