I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.
As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.
Serves 1 or 2, from NY Times Magazine, August 3, 2014
- 3 medium zucchinis
- 2 tablespoons oil
- 1 slice bread
- 1/4 cup fresh basil
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 cup water
- Roasted pepitas
- Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
- Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper.
- Garnish: Toasted pine nuts.