1 lb. green beans, trimmed
1 lb. tomatoes
½ Italian green frying pepper (Cubanelle)
1 garlic clove, peeled
2 tsp. red wine or sherry vinegar
2 tbs. extra-virgin olive oil
½ cucumber, diced
1 c. celery, diced
salt and pepper to taste
Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes. Drain, then chill in an ice bath. Spread on paper towels to dry.
Heat a dry heavy medium skillet over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes.
Coarsely chop tomatoes, green pepper, and garlic. Add the mixture to the celery and cucumber. Put aside ½ cup of the veggies and purée remaining veggies in a blender with vinegar, and salt and pepper to taste until smooth. With motor running, drizzle in oil.
Transfer gazpacho to a bowl and quick-chill in an ice bath until cold.
Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato.
Adapted from thepioneerwoman.com and epicurious.com.