Playing Fast and Loose with Ingredients: My Sorta Gazpacho
by Courtney C Horne @FireezDragon
This week my produce box contained four large cucumbers. I didn’t really feel like (or have much time for) making pickles and so I turned to my other use for bountiful cucumbers- Gazpacho!
Rather than just go with the cucumber, herb, yogurt blender version I made last time, I decided to get a little inventive and use up a squash and bell pepper I had hanging around from last week. Here is what I came up with:
For the soup itself:
3 large cucumbers
One yellow squash
One bell pepper
Two jalapenos (seeds removed)
A handful of dill
A large handful of cilantro
3 cloves of garlic
Roughly 10-12 ounces plain Greek yogurt
Juice of one lime
Grapeseed oil (or veggie, or canola- just nothing that smokes at high temperatures like extra virgin olive oil)
A dash of turmeric
Kosher salt (to taste)
For the topping:
One avocado per two bowls
Juice of half a lime per avocado
Cajun seasoning salt to taste
One soft or medium poached egg per bowl
1. Prep the veggies. Cut the squash into chunks. Seed both the bell pepper and jalapenos and cut into chunks. Peel the garlic. Remove any large stems from the herbs. Peel the cucumbers, remove the seeds, and cut into chunks.
2. Place the squash, peppers, and garlic into a pan or casserole dish and lightly drizzle with oil. Add a dash of salt and a light sprinkling of turmeric and toss to combine. Roast at 375 degrees tossing occasionally until the veggies are all super soft and there is a bit of golden brown edges on some of the veggies.
3. Blend the roasted veggie mix with the cucumbers, herbs, lime juice, and roughly half the yogurt until smooth. Taste. Add yogurt until the desired level of creaminess is reached, blending with each addition. Add salt to taste- but use a little less than you think it needs. I find that the salt flavor becomes more pronounced after chilling.
4. Chill at least for a couple hours- I did overnight.
5. Prep avocado by cutting into chunks and tossing with half a lime’s juice per avocado and a light amount of Cajun seasoning salt.
6. Serve by placing soup into a bowl, add half an avocado to the center of the bowl, top with a warm soft or medium done poached egg.