How Green Was My Gazpacho
My suburban brother stopped by this week with about 8 gardens worth of fresh vegetables. After polishing off the tomatoes by making several batches of Edouble’s salsa, I turned my attention to the cucumbers.
This green gazpacho is an original taste, mostly inspired by my current sweet-and-spicy fixation. I know Gansie is still not on board with last year’s trend of fruits intermingling with veggies, and I admit the flava profile here is a bit crazy, but it is a work in progress, albeit already a tasty one. Recipe after the j.
Peel four cucumbers, remove the seeds and quarter.
Peel, core and slice one granny smith apple.
Dice one-half white onion.
Add all the above ingredients to a food processor and blend.
Next add about 15 green grapes. I’m not gonna say you have to peel the grapes, but if you do, the consistency of the gazpacho is significantly smoother.
Dice two green chile peppers, removing the seeds (or keeping the seeds, if you crazy, fool). Add peppers to the gazpacho and blend.
Salt and peppa to taste.
Garnish liberally with Italian parsley (or curly? dammit, which one is which again?), pine nuts (I’m topping everything with pine nuts lately, ya’ can’t go wrong) and black pepper.
Makes about 4 bowls.