Green Gazpacho!

I love love love gazpacho. Cold soup is not something everyone can enjoy. I’ve found that sometimes it freaks people out. . . like it’s somehow “wrong,” that it’s cold. Or maybe they think it should be called something else because soup is inherently a hot thing.  I’m not sure what the reason, but once you try some garden fresh gazpacho, there is no denying it’s deliciousness.
I saw a recipe from Williams-Sonoma for gazpacho verde and I thought that was a great variation on the old favorite. I made a few small changes to their recipe to adjust it to my taste, because, gazpacho (like salsa) can be tweaked to your own specifications. So, I recommend that you nip and tuck or add where you see fit. Customize it. Make it yummy to YOU.


GAZPACHO VERDE
Definitely cook the tomatillos on the grill if you want to. No need to heat up the kitchen in the summer!

Ingredients:

1 lb. tomatillos, husks removed
1/2 yellow onion, sliced
1/2 sweet onion, sliced
2 jalapeà±o chilies, halved and seeded
1/4 cup pine nuts
1 green bell pepper, seeded and coarsely chopped
1 English (hothouse) cucumber, peeled and coarsely chopped
2 garlic cloves
2 Tbs. olive oil
Juice of 1 lime
1 Tbs. minced fresh flat-leaf parsley
I Tbs. minced cilantro
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
1 jicama, peeled and diced

Preheat an oven to 375F. Lightly oil a baking sheet.

Place the tomatillos, yellow onion slices and jalapeà±os on the prepared baking sheet. Roast until lightly browned and softened, 18 to 20 minutes. Remove from the oven and let cool.

Reduce the oven temperature to 350F. Spread the pine nuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 4 to 6 minutes. Remove from the oven and let cool.

Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, sweet onion, garlic, olive oil, lime juice and parsley. Process until smooth. Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper. Cover and refrigerate for 2 to 3 hours.

Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama. Serve immediately. Serves 6.

Here’s an interesting recipe for White Gazpacho that I found recently. I guess you can make it in just about any color!

How about Black Bean Gazpacho? Yum!

This week– more cold soups to liven up your summertime palate!