Here we are at the second #KitchenMatrixCookingProject post for July. This month I picked the dishes with easy recipes to inspire some al fresco dinners. My family and I have been taking our meals outside often. We love the fresh air and warmer than usual evenings. It's a great way to spend a meal with those you love. Last week we shared chicken wing recipes; this week, I picked my favorite chilled soup: gazpacho.
You can read more about our project: here. We'd love to have you join us. And, if you don't have a copy of his cookbook, you can read his gazpacho matrix online.
The Other Offerings
Green GazpachoI've made a traditional gazpacho, white gazpacho, but for some reason, I've never thought to make a green gazpacho. This is an amalgam of Bittman's recipes. I took elements from all over this gazpacho matrix to create this tasty cold soup.
I used the Cucumber, Grape, Hazelnut as a staring point because I had cucumbers from our CSA box. But I subbed in marcona almonds, like he uses in his Romesco-style, and added a pinch of red pepper chile flakes, like he used in his Kale-Olive version.
- 3 organic cucumbers, peeled and cubed
- ⅓ C whole almonds (I used Marcona almonds)
- 2 to 3 cloves garlic, peeled
- 2 to 3 T olive oil
- 2 T sherry vinegar
- 1 t fresh thyme leaves + more for garnis
- 1 C water
- freshly ground salt
- freshly ground pepper
Process all of the ingredients in a blender or food processor until smooth. Season to taste with salt and pepper. Spoon into individual serving bowls and garnish with fresh thyme leaves. Serve immediately.