Mom and I drove out to
Ed Lester Farms last Wednesday. Last week was the last week they would be open this
year and my very first visit. I was very impressed. The farm stand is under a
beautiful ancient looking oak tree. They have fashioned a wood deck to walk on
and provide plenty of shade to shop under. They also play very pleasant music
and have two large rockers to sit in if you need a rest. I went with the
pre-conceived notion that I wanted to make gazpacho and caponata. They had
everything I needed. I bought green tomatoes, cucumbers, jalapenos, two types
of eggplants, red peppers, green peppers, and zucchinis. So I have a lot of
cooking to do.
The first recipe I
made was Green Tomato Gazpacho. I looked at lots of recipes and they called for
lots of olive oil and bread. The gazpacho I usually make is a lighter recipe
and uses half the olive oil of a traditional recipe and no bread. So I did some
experimenting. I was very pleased with the outcome. I thought the green
tomatoes would be tart compared to ripe tomatoes. They turned out to be sweet
and crisp. The finished gazpacho had a great texture, sort of crunchy like
pickle relish. It was also creamy tasting as if I added cream but I did not. I
loved the herb combination too. I used some purple basil I have growing on the
patio and I thought the color combination was beautiful. It would be a
beautiful starter for summer meal. I enjoyed it as a light lunch and a mid
afternoon snack. I will make this recipe again when I find green tomatoes.
Green Tomato Gazpacho
Serve 6; Makes approx.
6 cups
Ingredients
6 green tomatoes, roughly
chopped
1 English cucumber,
almost peeled and chopped
1 shallot, diced
1/2 jalapeno pepper, diced
2 tsp cilantro, minced
and divided(1 tsp to be stirred in)
1 clove garlic, minced
1 Tbsp light agave
nectar
1/4 cup extra-virgin olive
oil
2 Tbsp. lime juice
1 tsp salt
1/8 tsp white pepper
1 tsp mint, minced
2 tsp basil, minced
Directions
Combine half of the
first six ingredients in a blender, blend until there is room in the blender
for other half of the ingredients. Blend until finely chopped and well combined.
With blender running, gradually add agave, then oil; purée until a “salsa”
consistency. Add lime juice, salt and pepper, blend to incorporate. Place in a
large plastic or glass pitcher, stir in remaining cilantro, mint and basil. Refrigerate
until chilled.
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I've been looking for a good gazpacho recipe. Have tried a few and they just weren't there. Using green tomatoes may be what I need--that crisp flavor like you described.
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What a great idea to have a Green Tomato Gazpacho, this will be delicious. Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday!
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Miz Helen