Thursday, March 31, 2011

Green Garlic Gazpacho

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.

green garlic
green leeks
olive oil
ancho chili powder
splash of red wine
sun-dried tomatoes
crème fraîche
fresh peas

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.

*Update 3/1/2013: Linking this post up to Katherine Martinelli's Garlic Linky.*

Tuesday Night Supper Club


  1. YUM! i love gazpacho, & this sounds amazing!

    thank you so much for linking up to mangia mondays!


  2. This soup sounds so elegant and savory. I love it! Miriam@Meatless Meals For Meat Eaters

  3. With the warmer weather coming on, this would be a wonderful dish to enjoy.

  4. Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers


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