Dinner in 35 Minutes
Gazpacho With Pesto and Shrimp
Gazpacho and food processors were made for each other. Laborious dicing is reduced to a few blasts of the pulse control. Just don't be heavy-handed; each ingredient should remain identifiable, not be pulverized. The best part is that after scooping out whatever you've just diced, you don't have to wash the container because everything winds up in the same big bowl.
This robust, colorful gazpacho was created for a wedding by Deborah Hughes, co-owner of Upstairs on the Square in Cambridge, Mass. Unlike many gazpachos, it doesn't have a tomato juice base. It gets just enough liquid from the pesto-marinated tomatoes to justify eating it with a spoon.
Making this dish the long way -- without a food processor -- allows more time for the tomatoes to soak up the pesto. Though Hughes suggests serving it at room temperature, it's also good chilled, as gazpacho is traditionally served.
If you're feeling extravagant, substitute medallions of lobster for the shrimp. With a green salad and a hearty, chewy bread, you've got a meal. Adapted from "Great Women Chefs," by Julie Stillman (Turner Publishing Inc., 1996).
1/2 pound cooked medium shrimp, sliced lengthwise
11/2 teaspoons lemon juice
5 tablespoons extra-virgin olive oil
8 Roma tomatoes, halved and seeded
1 bunch basil leaves ( 1 cup tightly packed)
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 medium seedless cucumber (10 to 12 ounces)
4 bell peppers (one each red, yellow, green and orange), seeded and cut into 6 pieces each
1 bunch scallions, white parts and 1 to 2 inches of the green parts
1/3 red onion, cut in half
3 tablespoons chives, finely diced
Lemon zest, for garnish
In a medium bowl, place the shrimp and toss with the lemon juice and 1 tablespoon of the oil. Set aside.
Cut each tomato half into three pieces. Working in two batches, place tomatoes in the food processor and pulse several times until they are diced. Transfer tomatoes to large bowl and set aside.
In the food processor, combine the basil, garlic, salt, sugar, vinegar and the remaining 4 tablespoons of oil and process until smooth to form a pesto. Add to the tomatoes and set aside.
Score the cucumber with a fork, cut in half crosswise and lengthwise. Place in the food processor and pulse several times until diced. Transfer the cucumber to a separate, medium-size bowl.
Working in two batches, place the bell peppers in the food processor and pulse several times until diced. Add the peppers to the cucumber.
Place scallions in the food processor and pulse several times until diced, then add to cucumber mixture. Do the same for the red onion. Add chives to the cucumber mixture and stir. Combine the cucumber and tomato mixtures and mix well.
Just before serving, add shrimp. Garnish with lemon zest.
-- Marcia Kramer
Per serving: 166 calories, 15 g protein, 21 g carbohydrates, 3 g fat, 86 mg cholesterol, 1 g saturated fat, 391 mg sodium, 4 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions to email@example.com
SHOPPING CART | Tail-Wagging Treats
* Whole wheat "bones" (90 cents each) are available at Great Harvest Bread Co. stores.
* Candy-like Ruffles (50 cents each), Just Be -- Paws ($2 each) and Puppy Love Pops ($3.50 each) are made by Doggie Style Bakery, 1825 18th St. NW; 202-667-0595. www.doggiestylebakery.com.
* Organic liver and garlic bones ($1 each), from Red Rake Farm in Hanover, Va. Available at the Annandale, Arlington, Herndon and Vienna farmers markets.
* Squirrel-shaped treats (50 cents each) are made with malted barley at the Del Ray Dreamery ice cream shop, 2310 Mount Vernon Ave., Alexandria; 703-683-7767; www.delraydreamery.com.
* Bubba Bites (25 cents each), Raspberry Oat Barks ($1 each) and Carob Dough Mutts (75 cents each, top) raise paws at Dogma Gourmet Dog Bakery & Boutique, 2445 N. Harrison St., Arlington; 703-237-5070. www.dogmabakery.com.
* Baked & Wired, a bakery for people, also sells Zilla Bonez ($6.95 for a 12-ounce bag) in five flavors, such as feet-shaped Minty Fresh Breath made with fresh mint leaves, Chicken and Cheese hearts and BBQ Kitty Ribs. 1052 Thomas Jefferson St. NW; 202-333-2500. www.bakedandwired.com.
* "You Bake 'Em Dog Biscuits Cookbook" (Running Press, 2005) provides 50 recipes for healthy handouts to good pets.
* "Cooking the Three Dog Bakery Way" (Broadway Books, 2005) has 60 recipes for canine meals and "dogserts."
* Hand-painted ceramic dog bowls by Melia Luxury Pet, about $46 (medium) and $36 (small). Available at Pet Barn, 15759 Columbia Pike, Burtonsville, 301-421-0005; Paw Pet Boutique, 64 State Circle, Annapolis, 410-263-8683; and Woof, 2622 Wilson Blvd., Arlington, 703-248-0093. Or order from the manufacturer: www.melialuxurypet.com.
THURSDAY: Moveable Feast Walking Tour -- "snack-a-thon" of Washington history, culinary and otherwise. Sponsored by Professionals in the City. 6:45-10 p.m. $20. Meet at Archives-Navy Memorial Metro station. Call 202-686-5990 or see www.prosinthecity.com.
SUNDAY: Summer wine dinner at Fiore Di Luna. $89 includes tax and tip. 6 p.m. 1025-I Seneca Rd., Great Falls. Call 703-444-4060.
TUESDAY: Stogies, Sipping and Savories -- dinner at Morton's featuring Davidoff cigars and Joseph Phelps wine. $175 includes tax and tip. 7 p.m. 8075 Leesburg Pike, Vienna. Call 703-883-0800.
AUG. 27: Cooking demonstration and lunch with Alsatian wine pairings at L'Auberge Chez Francois. $115 includes tax and tip. 11 a.m. 332 Springvale Rd., Great Falls. Call 703-759-3800 or see www.chefjacques.com.
AUG. 31: Baysox Oktoberfest Beer dinner at Diamond View Restaurant. $40 includes tax, tip, unlimited beer and a ticket to watch the Baysox take on the Erie SeaWolves. 6 p.m. Prince George's Stadium, 4101 Northeast Crain Hwy., Bowie. Call 301-464-4884.
-- Terri Sapienza
PLEASE NOTE: Send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or firstname.lastname@example.org. Submissions must be received at least 14 days before publication date.