Gazpacho is a chilled tomato-based raw vegetable soup, originating in the Andalusia, the southern region of Spain. It is also consumed in neighboring Portugal where it is called gaspacho. I decided it was the perfect canvas to use the green garlic from my CSA box.
ancho chili powder
splash of red wine
In a large sauce pan, sauté sliced green garlic, leeks, and minced garlic in a splash of olive oil. When they begin to soften and brown, add a splash of red wine and season with ground spices. Simmer till completely softened.
Then, in batches, blend the garlic mixture with chopped tomatoes and cucumbers. Let cool completely.
Serve with a few sliced sun-dried tomatoes, crème fraîche, and fresh peas.