A Couple of Fun Gazpacho-Based Dressings

Try as shellfish sauces or vinaigrettes for panzanella...

Gazpacho Vinaigrette

2 # plum tomatoes, lg dice

¾ # red pepper, lg dice

1 ea english cucumber, peeled and diced

3 ea shallots, minced

2 Tbsp sugar

2 Tbsp salt

¼ tsp black pepper

juice of 1 lime

¼ cup sherry vinegar

1 cup xv olive oil

- toss vegetables with salt, pepper and sugar; allow to rest 1 hour

- add liquids and marinate 1 hour more

- puree in Waring blender and strain through mesh chinois

Golden Gazpacho Vinaigrette

3/4# ripe golden tomatoes, diced

1 small vidalia onion, sliced

1 ½ tsp salt

1 tsp sugar

½ tsp pepper

1 Tbsp chopped chervil

1 tsp chopped tarragon

2 Tbsp sherry vinegar

½ cup xv olive oil

- combine all ingredients but the oil and vinegar in a stainless bowl - allow to rest 1 hour, tossing occasionally

- add vinegar and oil - allow to rest 1/2 hour, tossing occasionally

- transfer to a blender and process until smooth; strain