WHAT TO EAT RIGHT NOW Season’s Eatings

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Create a midsummer menu—from savory soup to delicious dessert—with versatile garlic.

New garlic shows up in grocery stores and farmer’s markets this time of year, in all its plump, pungent variety. In France, harvest fêtes celebrate midsummer bounty with huge tables laden with young vegetables steamed, grilled, or au naturel, and garlic in every imaginable guise. Our garlic feast is both healthy and hearty, right down to the unexpectedly delicious dessert.

GARLIC HARVEST DINNER MENU

Garden Gazpacho with Garlic Croutons
A Palette of Three Sauces: Aioli, Tapenade, Rouille
Assorted Fresh, Steamed, and Grilled Vegetables
Rustic Peasant Bread
Bulbs of Roasted Garlic
Dishes of Olive Oil with Minced Raw Garlic
Chickpea Salad with Garlic and Herbs
Chocolate Chip-Roasted Garlic Cookies and Ice Cream Sandwiches

GARDEN GAZPACHO

This flavor-packed cold soup makes a great dinner starter or a satisfying lunch with bread and cheese. Make extra garlic croutons—they’re a tempting snack.

SERVES 6 TO 8

4 large tomatoes, peeled, cored, quartered
1 medium Vidalia, Walla Walla, or other sweet onion, quartered
1 red bell pepper, roasted, peeled, seeded, and cut into pieces
2 or 3 large garlic cloves, minced
1 cucumber, peeled and cut into 8 or 10 pieces
1 to 1 1/2 tablespoons balsamic vinegar or fresh lime juice
1 tablespoon olive oil
1/2 teaspoon Angostura bitters
1/2 teaspoon salt, or to taste
Fresh ground pepper
10 fresh basil leaves, minced
Garlic croutons (recipe below)

In a food processor, combine tomatoes, onion, pepper, garlic, and cucumber. Pulse until almost smooth, leaving enough vegetable bits to make an interesting texture. Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt, pepper, and basil. Refrigerate for at least an hour before serving.

Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with vinegar or lime juice, salt, or pepper. Serve cold garnished with croutons.

GARLIC CROUTONS

MAKES 1 SLICE OF BREAD PER PERSON

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
6 large slices of whole-grain bread cut into bite-sized cubes
4 cloves garlic, pressed or minced fine
1 1/2 teaspoons fresh thyme leaves, minced (or scant teaspoon dried thyme)
1/2 teaspoon Hungarian paprika
Salt and freshly ground pepper