Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts Recipe

Name: Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 clove garlic, peeled; 1 teaspoon freshly ground cumin; 1 1/4 teaspoons sweet paprika; Large pinch of cayenne pepper; 19 ounces ripe tomatoes, cored and quartered; 1 teaspoon Maldon or other sea salt; Freshly ground black pepper; Juice of 1/2 lemon, plus 4 small lemon slivers for serving; Dash of Angostura bitters; Splash of Worcestershire sauce; 2 sprigs cilantro; 1 heaped tablespoon black pumpkin seeds or pepitas; 1/2 cup roughly sliced celery with leaves preferably inner stalks; 3 handfuls mixed watercress and arugula, roughly torn; 1 scallion, roughly chopped; 1/2 smallish cucumber, halved lengthwise and thinly sliced; 1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish; 2 tablespoons olive oil; 2 teaspoons red-wine or sherry vinegar; 8 small slices country bread, toasted; 3 tablespoons soft, creamy goat cheese

Servings: persons

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

1
In a small saute pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit.
2
Set aside for the salad.
3
In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy.
4
Take care not to burn.
5
Set aside.
6
Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl.
7
(If you dont have a food mill, use a cheese grater.)
8
Add 1/4 cup cold water.
9
Scrape the spices and oil into the tomato puree, discarding the garlic.
10
Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs.
11
Taste for seasoning, cover and refrigerate.
12
Assemble the salad: Put the sauteed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl.
13
Dress with the oil and vinegar and season with salt and pepper.
14
Toss lightly.
15
Divide the salad among 4 plates, with 2 toasts on each.
16
Gently spoon a teaspoon or so of goat cheese onto each toast.
17
Divide the tomato juice (discarding the cilantro stems) among 4 tumblers.
18
Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 clove garlic, peeled, 1 teaspoon freshly ground cumin, 1 1/4 teaspoons sweet paprika, and more.

Yes, Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts

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