The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Heirloom Tomatoes with Cucumber Gazpacho

Advertisement

Ingredients

½ cup cucumber gazpacho (recipe follows)

1 pound heirloom tomatoes, sliced (use a variety of shapes and sizes)

½ cucumber, peeled, deseeded, and sliced

¼ cup arugula

2 ounces feta (preferably from your local cheese maker)

2 tablespoons extra virgin olive oil

1 lemon, juiced

Coarse sea salt and freshly ground pepper

Cucumber Gazpacho

1 pound cucumbers

½ pound green seedless grapes

1 bunch green onion, tops only

2 lemons, juice only

½ cup extra virgin olive oil

Salt and pepper

Directions

  1. Place gazpacho on plate and spread evenly across surface.
  2. Arrange tomatoes and cucumbers on top of gazpacho. Arrange arugula and feta across vegetables.
  3. Crumble feta and add to plate. Drizzle liberally with olive oil and fresh lemon juice. Finish with salt and pepper.

Cucumber Gazpacho

  1. Place all ingredients in blender and purée. Season with salt and pepper.
Print Recipe