Green Gazpacho

Posted on: Wednesday, August 9, 2017

This summer, I started my first Community Supported Agriculture (CSA) membership and I am hooked! Lapsley Orchard in Pomfret, CT offers share boxes containing their prime fruits and vegetables harvested at the peak of their season. Every Saturday, I stop by the farm to see what kind of treasure trove is in store for the week ahead. It’s fun to experiment with different fruits and veggies that I would never think of purchasing at the grocery store. I’ve roasted fennel, carrots and onions alongside chicken, braised red cabbage with apples alongside pork loin, sauteed zucchini ribbons alongside salmon… the possibilities are endless!
Finding myself filled to the brim with produce, I pulled out my trusty blender. I threw in fresh peaches and blueberries, added in a bit of Greek yogurt and chia seeds - perfect for a morning energy boost. For lunchtime, I decided to go the savory  route with Gazpacho, a classic tomato-based chilled soup that can be altered to suit whatever you might have on hand. While I have my go-to recipe from Madrid (recipe here), Bon Appétit's recent issue inspired me to feature a different color palette - green! I blended refreshing cucumber, biting garlic (from the CSA), and an array of herbs and greens (from my pots at home) for a spicy, cooling soup.
Green Gazpacho (Inspired by Bon Appétit's August 2017 issue)

2 large cucumbers, peeled and roughly chopped
1 clove garlic, roughly chopped
2 c arugula
1/3 c fresh mint leaves

1/3 c fresh parsley leaves
1/3 c fresh basil leaves
3 T red wine vinegar
3 T water
1 t salt

1/2 t black pepper
2/3 c EVOO

In a blender, combine the cucumber, garlic, arugula, mint, parsley, basil, red wine vinegar, water, salt and pepper until almost smooth. While the blender is running on low, stream in the EVOO until well blended. Let chill in the refrigerator for a few hours or overnight to allow the flavors to meld. Season with additional salt and pepper if needed and serve. Serves 4.

Can’t wait to pick-up my next box! Tomato Season is right around the corner...


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