Miriam's Garden Gazpacho

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For years I made gazpacho with a secret ingredient: V-8 vegetable juice. Eventually I realized that while it does boost the flavor of grocery-store vegetables, it doesn't really save on chopping and it's not necessary if you use really fresh, flavorful vegetables. I was lucky enough to be gifted a whole lot of tomatoes, some sweet peppers and cucumbers from Miriam's famous garden, so I made a giant bowl of this California-style gazpacho. It's easy to make, but be sure to get organized and use a sharp knife.

-- China Millman

• 6 to 8 large tomatoes
• 2 medium cucumbers
• 1 red bell pepper
• 3 to 4 small green sweet
• peppers
• 2 cloves garlic
• 1 medium red onion
• 1 carrot
• Sherry vinegar
• Juice of 2 limes, freshly squeezed
• Salt
• Freshly ground black pepper
• 2 small, ripe avocados
• (optional garnish)

Roughly chop about half the tomatoes, 1 cucumber, half the bell pepper, 2 of the sweet peppers, both cloves of garlic, half the red onion and the entire carrot. Puree (in batches, if necessary) in blender until completely smooth. Pour into a large bowl. Dice the remaining tomatoes, the cucumber and the other half of the bell pepper. Add to the puree. Mince the remaining sweet peppers and the remaining half of the red onion. Add to the bowl. Stir gently to combine.

Add the sherry vinegar, the lime juice and salt and pepper to taste. You may want to add a little more or a little less vinegar or lime juice, depending on the acidity of your tomatoes, and your personal taste.

Cover and chill for at least 6 hours or overnight. The gazpacho will keep well for 3 or 4 days in the fridge. Before serving check seasoning 1 more time. Serve garnished with diced avocado.

Serves 4.

-- China Millman

Michael Hoffman's Caprese Salad

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Caprese salad is often formally arranged, tightly overlapping slices of tomato and mozzarella. Michael's version is casual and appealing; sometimes he adds a few oil-cured anchovies as well. He likes to drizzle the salad with saba, a thick, sweet, reduced grape must (the juice from which wine is made). I opted for the more available balsamic vinegar.

-- Miriam Rubin

• 1 to 1 1/2 pounds mixed, ripe heirloom tomatoes, cored and cut into 1/2-inch-thick crosswise slices
• 4 to 6 ounces fresh
• mozzarella or
• bocconcini (bite-size mozzarella balls), sliced
• 1/4 cup thinly sliced sweet red or white onion
• 1/4 cup loosely packed
• slivered or torn fresh
• basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic
• vinegar or saba, or more to taste
• Coarse salt and freshly ground black pepper, to taste

On large plate, arrange tomatoes. Arrange mozzarella over; then sprinkle with onion and basil. Drizzle with olive oil and balsamic vinegar or saba. Season generously with salt and pepper. Let stand a few minutes before serving with crusty bread.

Makes 2 main-dish or 3 or 4 side-dish servings.

-- Michael Hoffman

Tomato and Fennel Soup

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This soup is delicious hot or cold. If you like, serve it with crostini. Make them from toasted, thin slices of ciabatta or other crusty bread. Crostini can be plain or drizzled with olive oil and rubbed with a cut clove of garlic or spread with roasted garlic and quickly broiled. Fresh fennel is sometimes called anise.

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 medium garlic cloves, chopped
• 1 medium fennel bulb, trimmed, cored and thinly sliced, feathery leaves reserved for garnish
• 4 cups diced, seeded Roma tomatoes
• 1 1/2 cups diced, peeled Yukon Gold potatoes
• 32 ounces vegetable broth
• 1/2 cup water
• 1/4 cup chopped fresh basil
• 3 tablespoons dry white wine
• 1 sprig fresh thyme (or large pinch dried)
• 1 sprig fresh oregano (I used marjoram)
• Salt and freshly ground black pepper, to taste

In large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened. Add garlic; cook and stir 30 seconds. Add fennel; cook, stirring often, until it begins to look translucent, about 4 minutes. Add all remaining ingredients except salt and pepper.

Bring to boil over high heat; reduce heat to medium-low, cover partially and simmer 25 to 30 minutes, until vegetables are softened. Remove herb sprigs. Season with salt and pepper to taste. Let cool 15 minutes.

In batches, puree in blender or food processor. Reheat or chill, and serve. Garnish each serving with a sprig of fennel leaves.

Makes 9 cups.

-- Adapted from "Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables" by Cathy Thomas (Wiley, 2010, $29.95).

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