Monday, August 4, 2014

zucchini gazpacho

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.

Zucchini Gazpacho
  • 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

  1. Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
  2. 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. 
  3. Garnish: Toasted pine nuts.

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