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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.

tomatoes
cucumbers
green garlic
garlic
green leeks
olive oil
cumin
paprika
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

Comments

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

    thank you so much for linking up to mangia mondays!

    -kristin

    http://delightfullydowling.blogspot.com

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

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

    ReplyDelete
  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

    ReplyDelete

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