I confess that we haven’t yet emptied our fridge of last week’s Ranui Gardens CSA box—I worked late 4 evenings and so did Robbie and we didn’t have the energy to cook a “real” meal. One warm evening I sat on the deck at 8:45 and devoured nothing but a grilled ear of corn from Wednesday’s Park City Farmer’s Market. Just last night Robbie grilled the zucchini and a couple of yellow onions, filling for quicky burritos, along with black beans, cheese and salsa. I still have parsley, well preserved in a jar of water; a cucumber and most of last week’s green onions await rescue from our cold produce bin. Bring it on, this seasonal splendor, and let nothing go to waste. Tonight I am making gazpacho, to delve well into today’s new late August bounty.
Gazpacho. Usually a raw puree of fresh tomatoes, garlic, cucumbers, olive oil and an acid, like wine vinegar, gazpacho is cold summery soup. The name is Spanish, from the Andalusia area of the south of Spain, where fresh vegetables have a much longer season than we do here in the Utah mountains, but the ingredients are local and were gathered today, well except for what’s still in the fridge from last week.
As you can see, this recipe is not written in stone: I want you to feel free to change things around depending on what’s in your larder. Substitute lemon juice or Key lime juice for vinegar, add more or less of any vegetables, some in the puree, some neatly diced for texture.
Green Gazpacho with Feta Crumbles
This week mine is quite green; because I used less of the V-8 and a green heirloom tomato and added the arugula. Garnish your version with crumbled feta cheese or hard boiled egg for added protein, and toasty croutons for crunch. Try “white” gazpacho, with a cup or so of plain yogurt stirred in the puree, and the tomatoes diced, on top for color.
2 or 3 garlic cloves
8 to 16 ounces V-8 or Knudsen Very Veggie juice
2 cucumbers, peeled and seeded
1 or 2 small zucchini
1 green bell pepper or 1 Anaheim chili pepper
2 or 3 ripe tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar, red wine vinegar or lemon juice
Handful arugula, stems removed and discarded
Fresh chopped herbs, such as basil, thyme and/or oregano
Fresh chopped parsley or cilantro
½ cup or so sliced green onions
2 cups cold vegetable broth
Fresh ground pepper
With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine. Add the V-8 juice. Coarsely chop half of the cucumber, zucchini and bell pepper. Put that into the processor. Finely dice the other half of these vegetables and set aside for garnish. Coarsely chop the tomatoes; add them to the processor. Add the arugula. Process until smooth. Pour into a bowl and whisk in the oil, vinegar, herbs, green onions and veggie broth. Season to taste with salt and pepper. Serve very cold, chilled over an ice bath or after some time in the fridge. Makes 6 to 8 servings.
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