Hovey & Harrison, Molly Harrison

Heirloom Tomato Gazpacho

2# heirloom tomatoes, grilled whole, cooled
2# beefsteak tomatoes, grilled whole, cooled
1 celery stalk, chopped
2 red bell peppers, chopped
1 cucumber, peeled, chopped
1/2 jalapeno, seeded & chopped
4-5 garlic cloves
1/4 red onion, chopped
1/4 cup champagne vinegar
1 cup olive oil
1/5 ounce slice almond


Combine all ingredients and let macerate overnight. On the second day, blend soup until smooth. Strain and season with salt, pepper as needed.

Zucchini Fritters

1 1/2 # zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped fresh chives
1 tablespoon cornstarch
Freshly ground black pepper
lemon zest
1/3 cup vegetable oil


Place zucchini in a colander set in the sink and toss with 1/2 teaspoon of salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.

Cucumber + Mint G&T

2 ounces gin
2 ounces cucumber-thyme juice (recipe follows)
2 sprigs fresh thyme
4 ounces tonic
1 slice cucumber, for garnish

Cucumber thyme juice

1 tablespoon fresh thyme leaves
1 English cucumber, coarsely chopped

Puree the thyme and cucumber in a food processor until smooth, about 40 seconds. Place a sieve on top of a bowl and strain the juice from the pulp.


Add the gin, Cucumber-Thyme juice and 1 sprig of thyme to a shaker with ice and shake until well combined. Strain into a glass with ice, pour in the tonic and stir. Garnish with a slice of cucumber and a sprig of thyme.