Gazpacho and Crostini

Submitted by Marni and Kara Powers of the North Shore. They buy their tomatoes at

the different farmers markets around Cape Ann, and they pick up their copy of Edible Boston at Russell Orchards or Ryan & Wood Distillery in Ipswich.

(NOTE: these are two of the three recipes the Powers sisters submitted; the third was one of our winners!)



1 clove garlic

¼ onion

¼ green pepper, stemmed + seeded

¼ red pepper, stemmed + seeded

1 cucumber, peeled

½ slice white bread, pre-soaked in water (or tomato juice)

1/8 teaspoon ground cumin

6-7 medium-sized red vine tomatoes

½ cup extra virgin olive oil

3 tablespoons vinegar

½ cup water

salt and pepper to taste

Combine all ingredients in a blender and enjoy! It’s that easy.

Chopped Tomato, Red Onion and Basil Crostini

1 artisan loaf, cut in half lengthwise

6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic cut in half

2 beefsteak tomatoes, diced

¼ cup chopped fresh basil

½ cup chopped red onion

salt and pepper to taste

Preheat grill to medium-high heat. Combine 4 T olive oil, vinegar, tomato, basil, red onion, salt and pepper in a bowl and set aside to marinate. Drizzle 2 T olive oil on both halves of the bread and place on top on the grates.

Grill bread until dark char marks form, about 3-5 minutes per side. Remove from heat and rub each side with the cut garlic clove.

Pour the marinated tomatoes over the bread, drizzle with more olive oil and sprinkle with salt and pepper. Cut into thick slices and serve. Serves 6-8 as appetizers.

Recipes, FallEdible Boston