The original gazpacho was created in the Andalusion region of Spain as a cooling mid-afternoon snack for the men as they labored in the fields. It is a classic dish, cooling, tart and tangy. This variation of it uses a base of green vegetables and is equally as refreshing, whether you are tilling the land or just tending your herbs. If you can find unwaxed or English cucumbers, then please leave the skin on, for it adds great flavor, color and texture.
This recipe can be served either with the vivid green vegetables shining through the clear broth. Or, you may choose to stir in a spoonful of yogurt at the end, giving the soup a light, green, opaque quality, and a slightly different tanginess. I enjoy it both ways and suggest you pass the yogurt separately, letting your guests decide for themselves which version they prefer.
- 2 cloves garlic, peeled
- 1 fresh green jalapeño, seeded, stemmed and quartered
- 1 cucumber, peeled if waxed, and seeded
- 1 zucchini, with ends trimmed
- 2 green onions, trimmed
- 1/2 green bell pepper
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup chicken broth
- 1 tablespoon extra virgin olive oil
- 3 tablespoons cider vinegar
- 1 tomato, coarsely chopped
- 1 cup yogurt (optional)
Rough cut the cucumber, zucchini, green onions and bell pepper into large pieces, about 1 to 2 inches in size.
Drop the garlic and jalapeño into a food processor with the blade running. Turn off the motor and add the cucumber, zucchini, green onions, bell pepper, cilantro, salt and white pepper. Pulse until the ingredients are chopped into a rough blend. The pieces should be 1/4 to 1/2-inch in size.
In a large serving bowl, stir together the broth, olive oil and vinegar until well blended. Mix in the vegetables. Chill. Serve garnished with a dollop of yogurt, if desired, and coarsely chopped tomato.
Copyright 1996, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007