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'Salad' Needs Just A Spoon

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The Tampa Tribune

Published: September 5, 2007

When you can't stand the heat, chill out with this garden of earthly delights zapped with a burst of fresh lime and a dissident drop or two of heat.

Real men love this full-bodied gazpacho: lusty red, ripe tomatoes; crisp cucumbers; the peppery zest of chopped arugula gone wild. And this drinkable din-din is loaded with antioxidants, vitamin C and fiber.

For a lusciously light meal, serve this salad-in-a-spoon with a dollop of fresh crabmeat or chilled shrimp.

MACHO GAZPACHO

For the soup:

6 ripe beefsteak tomatoes, chopped

1 small sweet onion, chopped

1 seedless European cucumber, peeled and chopped

2 garlic cloves
2 slices stale French bread

1 cup arugula, roughly chopped

2 tablespoons extra-virgin olive oil

Juice of 1/2 lime

1 teaspoon hot sauce (optional)

1 tablespoon red wine vinegar
3/4 cup tomato juice (or a 6-ounce can)
Coarse salt and cracked black pepper, to taste

2 tablespoons extra-virgin olive oil

Garnishes:

2 cups chopped cucumber
3 Haas avocado, peeled and chopped

1/4 cup chopped cilantro, mint or parsley

Sour cream

1 cup chopped green olives

Combine the first 6 ingredients in a blender and puree. Stir in remaining ingredients; taste and adjust the seasoning if necessary. Chill for at least 2 hours.

Serve with garnishes if desired. Makes 8 servings.

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