Happy Week 8, although my posted market basket box is from Week 7!!
The last few weeks have been busy being out of town, swamped with work and getting our newest VT Freshman settled into his dorm. I had the pleasure to give away one of my weeks to a wonderful friend for her b-day...the special people in her life used the bounty for dinner.
This week I want to share an amazing gazpacho with you. I've posted my favorite traditional red gazpacho last year and have fallen head over heels with this new twist. Never has a cold soup excited me so much. It does take a little planning since you need to prep some of it the night before, but it is so worth all your efforts! You truly eat this soup with your sense of sight, taste, smell and I do believe I could enjoy it everyday.
Hope you enjoy - let me hear you opinions please!!
Cheers,
Cheryl
Green Gazpacho
Ingredients:
Approx 2 pounds ripe tomatoes. (any variety) to create tomato water (directions below)
5 mint or basil leaves (depends on your preference in herb)
1/4 cup tequilla (we like to infuse our tequilla with roasted poblano peppers but not mandatory)
2 cucumbers, peeled , seeded and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, seeded and quartered
2 tablespoons white wine, sherry or champagne vinegar (your choice)
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper
2-3 avocados
1/2 small bunch chives, rough chopped
1 bunch of cilantro, rough chopped
1 bunch of parsley, rough chopped
1 bunch scallions, trimmed and rough chopped
How To:
Day before – combine tomatoes and tequilla in a blender and puree. Using a large piece of cheesecloth folded in half, line a mesh strainer and then add puree. Tie up the cheesecloth around a wooden spoon and hang over pitcher in fridge overnight. The result will be great tomato flavor without the bulk and color of the fruit. (discard all the solids)
In a large glass bowl combine all the prepared veggies (cukes, peppers, tomatillos) with vinegar, lime juice, sugar and add just about a teaspoon of kosher salt and ½ teaspoon of pepper (ground white is best). Cover with plastic and refrigerate overnight.
Day of -
In blender combine the herbs, marinating vegetables (with their rendered liquid), the tomato water and puree till smooth. Add avocados and blend. Taste for salt and pepper, add more if needed.
Serve: Keep the gazpacho cold till service – for each serving, put about a cup of gazpacho in a bowl and top with a squeeze of fresh lime juice, a cilantro leaf and a few dots of either a basil or lime infused oil (if you don't have flavored oils, a good quality olive oil will do just fine). Option – a dollop of creme fraiche with a couple thin slices of avocado would do nicely.
