Monday, July 9, 2018

Cucumber Gazpacho #KitchenMatrixCookingProject


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 Gazpacho
I'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.


Ingredients
  • 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

Procedure
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.

2 comments:

  1. Love your adaptation! Your gazpacho is so smooth too. Gorgeous.

    ReplyDelete

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