Saturday, July 13, 2013

Green Chile Gazpacho

I've been gone a very long time!  Life...

 I've been avoiding this blog because I've wanted to change the format, and I seriously don't know how.  I kept thinking that my abilities would someday mysteriously improve and I could fix the things that need "fixin".  Alas, I am no closer, no brighter, no more "techie" then I was before. Therefore, the only thing left to do, is keep moving forward until I can pay someone to help me out.

I have a new Gazpacho recipe.   The lovely thing about this recipe is it uses produce items that many of us find each weekend at our markets: Zucchini, Cucumber, Onion, Garlic, Green Tomatoes, Fresh herbs and in some areas, Roasted Green Chiles.  It's unique and refreshing, and it does not use chicken stock or dairy.


The recipe provide is just a suggestion (as always).  I want you to play with this a little. Add more of things you enjoy and less of those you don't.  Also, the soup will taste different after it has chilled for about 4 hours, so taste it again before serving it.  I will offer serving suggestions, and extra flavor profile ideas, at the end of the post.  IF you are new to my blog, this recipe, as with all food, needs a balance of : Salt, Piquancy (pepper) and Acid (ex: lime juice, vinegar, yogurt, buttermilk, etc).


                    Green Chile Gazpacho

1 large Zucchini, chopped (the more zucchini you use, the creamier it becomes)
1 medium cucumber, chopped
4 Roasted Green Chiles, cleaned, chopped
1 light green bell pepper, seeded, chopped
1 large GREEN tomato, cored, chopped
1/4 white or yellow onion, chopped
1/2 clove garlic, minced
1/4 cup cilantro
2 Tablespoons mint (personally, I like 3 times this amount)
2-3 Tablespoons olive oil
3-4 Tablespoons White balsamic vinegar (or white wine vinegar)
1 Cup cold water (maybe more if needed)
1 teaspoon honey
Salt
Pepper

Place all ingredients into a blender and blend for 3-4 minutes ( or more) until absolutely smooth. Taste, and adjust seasoning. Chill for at least 4 hours. Serve with a little chopped cucumber, and zucchini, and a drizzle of olive oil.

Note:
*IF the Gazpacho is too thick, add more water. If it’s too thin add more zucchini or cucumber or both.
*Feel free to add a little avocado, or even1/2 cup of buttermilk if you want a creamy Gazpacho.
*This is a smooth soup (because I LOVE smooth soups!) but you can make this a chunky soup, by adding an additional,  1/4 cup (chopped) of each vegetable in the recipe, right before serving. Please adjust seasonings: salt, Pepper, olive oil, and vinegar (you'll need it).
**IF for any reason, you find your soup, bitter ( the skins on Cukes can be bitter), a little honey will mellow it out. 

 I hope you try this soup!  Or at least add it to your recipe file, it's nice to have when everyone is bombarded with a million pounds of Zucchini

Best, 

Chef Deb 

 Follow me on Twitter @ChefDebTraylor

1 comment:

Chris Deverell said...

I am soooo excited to see you back, i have missed you! I think of you often when taking classes. WOOHOO, the last two years hubby did get his Elk so your tenderloin recipe is being put to good use.