Moosewood Gazpaco Food

GAZPACHO VERDE

Gazpacho Verde image

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

Ingredients

1 quart water
4 ounces fresh spinach, washed and dried in a spinner
3 scallions, trimmed and roughly chopped
1/4 cup loosely packed fresh parsley leaves
4 fresh nasturtium leaves
3 large fresh basil leaves
1 cucumber, roughly chopped
1 tablespoon extra virgin olive oil
1 large garlic clove, chopped
2 tablespoons fresh lime juice
1 1/2 cups vegetable stock
1/4 teaspoon salt
fresh ground black pepper
1 scallion, white and green parts, finely chopped
1 cucumber, finely diced
thin slices lime

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

Gazpacho image

Categories Soup/Stew Blender Tomato Cucumber Summer Chill Gourmet

Number Of Ingredients 9

Ingredients

1 English cucumber (about 13 inches long)
a 1/4-pound piece jícama
1 small red bell pepper
1 celery rib
1 small garlic clove
2 cups V8 or tomato juice
2 tablespoons fresh lemon juice, or to taste
1 1/2 teaspoons Worcestershire sauce, or to taste
Garnish: chopped fresh chives

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

MOOSEWOOD GAZPACO image

Categories Salad Tomato No-Cook Low Fat Quick & Easy Low/No Sugar Healthy Vegan

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 cups cold tomato juice
1 small, minced onion
2 cups freshly diced tomatoes (we used canned this time of year)
1 cup minced green pepper
1 tsp. honey
1 clove crushed garlic
1 diced cucumber
2 scallions. chopped
juice of 1/2 lemon & 1 lime (we used only lemon but lime would be good)
2 Tbs. wine vinegar
1 tsp. each tarragon (we subbed dill) and basil
dash of ground cumin
1/4 cup freshly-chopped parsley
dash of tabasco sauce
2 Tbs. olive oil
salt & black pepper to taste

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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