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Mindful : August 2015
August 2015 mindful 31 Mindful eating advocate Béatrice Peltre often turns to ripe, vibrant tomatoes to add a spark of flavor. I love long, leisurely mornings. And every morning, after my simple breakfast of granola and yogurt, I make myself a piece of toast with soft goat cheese, avocado, and some sliced cherry tomatoes. I drizzle a little olive oil and sprinkle some salt and savor every bite. There is no better way to start the day. It’s no coincidence tomatoes have become a staple in so many cuisines. Both luxurious and simple, a ruby red tomato picked fresh off a backyard vine is nothing short of perfect. In summer when I get my hands on peak-of-the-season tomatoes, I find it a shame to cook them. The juicy, delicate yet meaty texture of fresh tomatoes is highlighted perfectly in a Caprese salad—an Italian classic, a simple pairing of sliced tomatoes with tender, fresh mozzarella, pep- pery basil leaves, a dash of salt, and a generous helping of olive oil. I like to add a little crunch with some black sesame seeds and microgreens. Where Caprese salad showcases the texture of tomatoes, gazpacho brings out their bright flavor. Acidic and intense, a single spoonful can feel like sparks flying around on your taste buds. Gazpacho, served cold, is nour- ishing but fresh and light, and makes a great amuse-bouche for a party. Since the soup is puréed, I like to add con- trast and texture with diced cucum- ber, shallot, egg, avocado, and cherry tomatoes, plus crushed ice to add some crunch. A votre santé et bon appetit! ● The Jewels of Summer Recipes, food styling, photographs, and narrative by Béatrice Peltre. Find more of her work at latartinegourmande.com. Caprese Salad Serves 4 4 large tomatoes, cut in 1⁄4-inch slices 1 large (1 pound) piece of fresh mozzarella, cut in 1⁄4-inch slices 10–15 basil leaves 4 Maldon sea salt flakes (or fleur de sel or fine sea salt) 1 teaspoon black sesame seeds Pepper 1 handful microgreens 1⁄4 cup olive oil On a large serving dish, arrange the tomatoes, mozzarella slices, and basil leaves in overlapping and alternating layers. Sprinkle with the salt and sesame seeds. Season with pepper and top with microgreens. Drizzle with olive oil to finish. food