Monday, August 11, 2014
Of course I can't follow a recipe to the letter. I'm a tinkerer.
The original had too much Greek yogurt in it for my taste. I don't think gazpacho should be creamy. However, I did have a couple of spoonfuls of yogurt in the fridge, left over from another cooking project, and threw it in. It didn't make much of an impact, but I got to use up something that otherwise might have been wasted. The Bon Appetit recipe also called for a green bell pepper. I'm with Nigella Lawson, green peppers are "an abomination." Instead, I used a yellow pepper, which I roasted first to remove the belch-inducing skin. Roasted poblanos would be good too, I think. And then there was the method. The original recipe calls for tossing all of the ingredients together and allowing them to macerate before pureeing. There's not enough room in my fridge for a bowl full of veggies and soggy bread. I say just bang it all in the blender and put it in the fridge to allow the flavors to develop.
I did, and it was delicious.
Green Gazpacho (adapted from Bon Appetit)
1 yellow bell pepper
1 1/2 medium cucumbers, chopped roughly
12 ounces of fresh, raw tomatillos, husked and quartered
4 ounces ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)
4 scallions, roughly chopped
1 jalapeño, seeds removed, chopped
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
3 tablespoons plain Greek yogurt
1/2 teaspoon kosher salt, plus more
Place whole pepper over gas flame on stove or on a grill. Turn regularly, until pepper is charred all over. Place pepper in a bag to steam/cool off. When cool enough to handle, rub off skin. Remove stem and seeds and cut pepper into chunks.
Place roasted pepper, cucumber, and tomatillos in a blender and process until smooth. Add the bread, scallions, and jalapeno, and process again until smooth. Season with the vinegar, lime juice, yogurt, and salt. If your jalapeno wasn't spicy enough, add some hot sauce (we used green Tabasco).
Refrigerate for several hours until cold and to allow flavors to meld.
Makes 1 quart.
Posted on Minxeats.com.
Labels: cold soup, gazpacho, Greek yogurt, peppers, soup, tomatillos, vegan, vegetables, vegetarian