Amid all of the actresses, models and socialites who turned out in their finest Charles James-inspired attire, one fashion frontrunner was noticeably absent from Monday night’s Met Gala. Gwyneth Paltrow, who stunned in a pink Givenchy gown at last year’s soirée, opted out of all the pomp and pageantry. According to Paltrow, for all the hype around it, the party just isn’t a good time: “I’m never going again. It was so un-fun. It was boiling. It was too crowded. I did not enjoy it at all,” she told USA Today after the 2013 Gala.
Instead of walking the red carpet, Paltrow had a “me” day, heading to the Be Hive Of Healing center in Santa Monica, California for an intravenous vitamin treatment. The holistic therapy certainly seemed to do Paltrow’s body good: The following day the actress’ skin looked nothing short of fantastic at her Goop pop-up shop opening in Los Angeles’ Brentwood Country Mart. (If you’re in the area and desirous of a $620 knit heather-grey Stella McCartney jumpsuit, $2,350 vintage Christian Dior Backgammon set, or other seriously extravagant knickknacks and apparel, the lifestyle store will be open through May 11.)
While some might see this as an affront to Anna Wintour, we see it as the recently uncoupled actress sticking to her convictions and eschewing conventions and we totally respect it. She’s true to herself; she hangs out with Stella McCartney, Nicole Richie, and the rest of the red carpet crew all the time; why not take a day away from the frenzied cameras to unwind?
We’ll admit Gwyneth probably didn’t need to express her hate for the event quite so strongly, but, speaking from our own experience, when you’re boiling and agitated, it’s hard to hold your tongue.
Of course, the mother of two has the answer for that as well. As the weather warms up and the kids squeal for outdoor playtime and picnics galore, we’ll be keeping our cool with the health food enthusiast’s refreshing, veggie-packed summer dish. Unlike the items at Goop’s pop-up, this delicious recipe features a very reasonable price tag: about $10 for four servings.
5 very ripe beefsteak tomatoes, plus 1 cut into 1/4-inch cubes set aside
2 large English cucumbers, plus 1 cut into 1/4-inch cubes set aside
2 red bell peppers, plus 1 cut into 1/4-inch cubes set aside
2 jalapeños, seeded and stemmed
2 slices day-old white bread, plus 3 slices cut into 1/2-inch croutons and toasted in extra-virgin olive oil in pan until deep golden brown
1 small red onion, plus 1 cut into 1/4-inch dice set aside
3 cloves garlic, peeled
1 cup ice plus 1/2 cup water
4 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil, plus more to drizzle
Salt and pepper
1. Core and seed tomatoes. Peel and seed cucumbers. Stem and seed the peppers. Tear two slices of bread into pieces. Combine vegetables, bread and liquids in food processor and process until almost smooth; season with salt and ground pepper.
2. Pour soup into a pitcher, cover and refrigerate until very cold. Toast remaining bread in the oven with olive oil to get deep golden brown croutons. Place croutons, bell peppers and cucumber garnishes in small bowls and refrigerate. When ready to enjoy, stir soup well. Serve in shallow bowls with garnish bowls on the side and drizzle each serving with a little more extra virgin olive oil.