Mark Bittman
ROMULO YANES
Mark Bittman is one of America’s most
widely respected food writers. He covers
food policy, cooking and eating as an
opinion columnist and blogger for The
New York Times, where he is also the
Sunday Magazine’s lead food writer.
He has authored more than a dozen
cookbooks, including How to Cook
Everything and Food Matters. Learn
more at howtocookeverything.com
and markbittman.com.
Fresh Peach Gazpacho
Trinity Fruit
Recipes developed by Mark Bittman
2½ pounds fresh Trinity peaches,
halved and pitted (peeled if you like)
1 medium cucumber, peeled, seeded
and cut into chunks
2-3 thick bread slices (a day or two
old is best), crusts removed, torn
into small pieces
¼ cup olive oil, plus more for garnish
2 tablespoons any wine vinegar,
or more to taste
1 medium garlic clove, cut in half
Salt and freshly ground black pepper
½ red or yellow bell pepper, cored,
seeded and chopped, for garnish
2 scallions, chopped, for garnish
Cut peaches into quarters and put them in a blender or food processor with
cucumber, bread, oil, vinegar, garlic and 1 cup water. Sprinkle with salt and
pepper and pulse the machine on and o; until smooth. If the mixture seems
too thick, thin it by gradually adding water, 1 tablespoon at a time.
Taste and adjust the seasoning with salt, pepper and/or vinegar.
Serve right away, or refrigerate and eat within a couple of hours. Garnish each
serving with bell pepper, scallions and a drizzle of olive oil. Makes 4 servings.
Fresh Plum Salsa
Trinity Fruit
1½ pounds Trinity fresh plums
1 medium white onion or
4 scallions, chopped
1-2 fresh hot green chiles (like
jalapeño), seeded and minced
2 teaspoons minced garlic
1 cup chopped fresh basil or mint
leaves (about 1 large bunch)
3 tablespoons fresh lime juice,
or more to taste
Salt and freshly ground black pepper
Cut each plum in half lengthwise and remove the pits; don’t bother to peel.
Cut each half into wedges, then chop into small chunks. Scrape the pieces and
all the juice on the cutting board into a large bowl.
Add onion, chile, garlic, basil and lime juice to the plums. Sprinkle with salt and
pepper, then taste and adjust the seasoning, adding more lime juice if you like.
If you have time, let the salsa sit at room temperature for 15 minutes for the
;avors to blend. (You can make the salsa ahead and refrigerate it for up to
2 hours; bring it back to room temperature before serving.)
Serve with chips. Makes 6-8 servings.
