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.
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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
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