Hot enough for ya?
Why it was so hot at my house the other day that I had to turn on the furnace just to cool things down. And who wants to cook in that kind of weather? Well, our famous farm cook, Kristina, has come up with a delicious, farm-fresh way to beat the heat with a no-cook summer treat.
Dimond Hill Farm Gazpacho may be a bit non-traditional, but who would stop at tomato, cucumber, cubanelle peppers, onion, garlic and olive oil when so much good stuff is coming in fresh off the fields?
Here’s what you’ll need to get started:
3-4 large ripe tomatoes
2 cucumbers, not peeled (but seeded if seeds are large)
1 peach (really)
2 cloves garlic
4 green onions
1 medium sized, “hott-ish” pepper
1 golden zucchini
1 green zucchini
3 ears of corn
1/4 cup olive oil
Dash of balsamic vinegar
Salt to taste (start with 1 tsp for the initial batch)
1 small bunch of parsley
A few sprigs of mint
Rough cut two of the tomatoes, peel and quarter the peach, chop up one cucumber, and put it all in your blender. Add the garlic cloves, two of the green onions, olive oil, balsamic vinegar, one tsp salt and most of the parsley and mint (reserving some for garnish). Puree until smooth and then transfer this mixture to a large bowl. (Take a taste at this stage, because it already is really good!)
Now hand cut (or use your processor, if you trust it to make uniform pieces) the remaining cucumber and the two zucchinis so that the pieces are roughly the size of a kernel of corn (since you’ll be adding corn….this gets everything sort of consistent!). Add to the pureed “broth.”
Finely chop the remaining green onions and pepper and add to the bowl. Chop the remaining tomatoes and add those, as well. Remove the corn kernels from the cobs and add those to the bowl.
Stir all this good stuff together. Taste (for fun) and then put it in your fridge to chill for several hours or overnight before adjusting the seasoning (cold soups actually require a bit more salt than do hot…so you may have to adjust salt after it has chilled). Before serving, add more freshly chopped parsley and mint to garnish, and a drizzle of olive oil.
Serve with crusty bread and some cheese to make a cool and creative summer lunch or supper!
Click Here to learn more about Kristina