My veggie patch is yeilding lots of exciting and delicious treats - in fact, upon returning from our 5 nights away in Port Douglas ( a little engagement vaccation), we harvested so many summer zucchinis and squash I just didn't know what to do with them all!
Maybe I should make a little sign and leave them on our front porch - 'FREE - to a good home where people eat their greens and yellows' ... but I wouldn't want them to waste away and spoil in the hot sun. I served up a bunch for dinner, lightly steamed and seasoned with salt, pepper, crushed garlic and olive oil. I whipped up a batch of a childhood favourite - zucchini slice and then I thought 'GAZPACHO'.
Late last year, I auditioned for 'Masterchef' it was really fun, but I don't think that I made it through to the top 100 or they would have invited me back for filming by now. One of the ten people in my auction group made a lemon gazpacho and I think that she made it through ... so gazpacho might be the new big thing on Masterchef this upcoming season. Also watch out for a guy named 'Andy' who is super HOT.
Anyway ... back to Gazpacho - Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion.
Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and capsicums were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World. Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
SUMMER ZUCCHINI & SQUASH GAZPACHO
1 big zucchini
2 yellow squash
2 green squash
1/2 green capsicum
4 shallots
2 cloves garlic
2 slices white bread, crusts removed
1/4 cup extra virgin olive oil
Tabasco
salt
pepper
3 tbsp parsley, chopped
juice of 1/2 an lemon
extra olive oil for drizzling
Blend the zucchini, squash, shallots, capsicum, olive oil and garlic in a food processor. Get it a bit combined and then add the bread, a bit of Tabasco, parsley and lemon juice. Taste and add salt and pepper as needed.
Serve into individual bowls and drizzle with the olive oil. You’re done.
Grab a glass of something alcoholic and the mosquito repentant (cause they sure are biting this season) and enjoy your soup out in the open.
Maybe I should make a little sign and leave them on our front porch - 'FREE - to a good home where people eat their greens and yellows' ... but I wouldn't want them to waste away and spoil in the hot sun. I served up a bunch for dinner, lightly steamed and seasoned with salt, pepper, crushed garlic and olive oil. I whipped up a batch of a childhood favourite - zucchini slice and then I thought 'GAZPACHO'.
Late last year, I auditioned for 'Masterchef' it was really fun, but I don't think that I made it through to the top 100 or they would have invited me back for filming by now. One of the ten people in my auction group made a lemon gazpacho and I think that she made it through ... so gazpacho might be the new big thing on Masterchef this upcoming season. Also watch out for a guy named 'Andy' who is super HOT.
Anyway ... back to Gazpacho - Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion.
Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and capsicums were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World. Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
SUMMER ZUCCHINI & SQUASH GAZPACHO
1 big zucchini
2 yellow squash
2 green squash
1/2 green capsicum
4 shallots
2 cloves garlic
2 slices white bread, crusts removed
1/4 cup extra virgin olive oil
Tabasco
salt
pepper
3 tbsp parsley, chopped
juice of 1/2 an lemon
extra olive oil for drizzling
Blend the zucchini, squash, shallots, capsicum, olive oil and garlic in a food processor. Get it a bit combined and then add the bread, a bit of Tabasco, parsley and lemon juice. Taste and add salt and pepper as needed.
Serve into individual bowls and drizzle with the olive oil. You’re done.
Grab a glass of something alcoholic and the mosquito repentant (cause they sure are biting this season) and enjoy your soup out in the open.
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