Sunday, July 27, 2008

Green Tomato Gazpacho

My CSA farm just opened for U-Pick! Because of the heavy rains this spring, they only really have flowers right now, but I walked around to check out where all of the veggies are this year. There were a few green tomatoes lying on the ground in the tomato rows, and it seemed sad to leave them to rot. I thought about making fried green tomatoes, but I don't think I've ever been successful at that, and I wasn't that excited about frying in warm weather. As I was thinking about green tomatoes, I recalled a green tomato gazpacho from my time at The Food Project. I couldn't remember exactly what went into the gazpacho we made (I think it was 9 years ago - probably nearly to the day, since it had to be green tomato season), but I do remember loving it, and I figured I'd give it a try. I'm pretty happy with the way mine came out - it has a cool fresh acidic taste that was perfect for a warm and humid summer night. Most of the ingredients are local: the tomatoes from the Hampshire CSA, the garlic from the garden I watch, the peppers and scallions from the Northampton farmers' market. The flowers in the photo came from the CSA, too!

Green Gazpacho (serves two)
2 green tomatoes
1 green Cuban/cubanelle pepper
2 scallions
2 cloves garlic
large handful green grapes (about 20 grapes?)
1/2 green apple
juice from 1/2 lime
1/4 c. red wine vinegar
1/4 c. olive oil
diced hot pepper, salt and ground black pepper to taste
1 tsp sugar (optional/to taste)

Chop up all of the ingredients. You could probably use a food processor. I just put a cutting board down in front of the Red Sox game and diced away. Combine everything. My grapes weren't very sweet, so I added a tiny bit of sugar. Stir. Chill for at least an hour. I served it with an attempted recreation of an Indian bread that I saw a friend from India make, but any hunk of bread would probably work.

1 comment:

Anonymous said...

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