Moosewood Gazpaco Food
GAZPACHO VERDE
Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.
Provided by soup nut
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
Nutrition Facts : Calories 69, Fat 3.7, SaturatedFat 0.6, Sodium 182.7, Carbohydrate 8.9, Fiber 2, Sugar 3.2, Protein 2.4
GAZPACHO
Steps:
- Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel jcama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced jcama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
- In a blender purée half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.
MOOSEWOOD GAZPACO
Categories Salad Tomato No-Cook Low Fat Quick & Easy Low/No Sugar Healthy Vegan
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine all ingredients and chill for at least 2 hours. We chose to puree everything in a blender. Either way, it's refreshing!
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