Gazpacho Green Beans

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  1 clove or 3g

• Green beans

  Snap beans, raw

  9 ¹⁄₁₆ cup, pieces or 907g

• Red wine vinegar

  2 tsp or 10g

• Green peppers

  Sweet, green, freeze-dried

  ½ cup or 3g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

Directions

1. Trim green beans. Peel garlic clove.
2. Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes. Drain, then chill in an ice bath. Spread on paper towels to dry.
3. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes.
4. Coarsely chop tomatoes, green pepper, and garlic. Reserve 1/2 cup chopped tomato and pure remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. With motor running, drizzle in oil.
5. Transfer gazpacho to a bowl and quick-chill in an ice bath until cold.
6. Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato.