Summer seems to have come to an end. With Arlington students back at school, everyone tries to grasp every last bit of summer that they can. This summer seems to have been the summer for tomatoes but with tomato season coming to an end, replace tomatoes in your gazpacho with other vegetables that may be easier to find.
I’ve made plenty of gazpachos but none have much different from what you may have seen already. Lately, we’ve been experimenting with Green Gazpacho for a twist on the summertime favorite. The base for a Green Gazpacho is the cucumbers and you add the other green veggies you can think of. To top off, I added a few garlic flowers.
With the school year started already, you may be at a time crunch making dinner or lunch while running around doing errands, going to different sports/activities, and in between homework and study sessions. Since this soup is a cold soup, you just need to place all the ingredients in the blender and place in the fridge. Make it in the morning for lunch and dinner. Make it before heading out the door to an activity. This Green Machine will give you most, if not all, of your daily serving of vegetables and vitamins.
- 1 cucumber, peeled and seeded (farmers market find)
- 1/2 green bell pepper, seeded and roughly chopped (I had a red one and it worked too) (farmers market find)
- 5 tomatillos, peeled and chopped (may be a farmers market find)
- 2 handfulls spinach (farmers market find)
- 1/4 onion, peeled and chopped (may be a farmers market find)
- 1 clove of garlic, mashed (farmers market find)
- Lime juice of half a lime
- 1 3/4 cups buttermilk (may be a farmers market find)
Place all the ingredients in a blender and puree until liquidy, about 3 minutes.
Add salt and pepper, to taste.
Place in refrigerator for at least 1 hour. Refrigerate until ready to serve. Blend once more before serving to make sure no residue and liquid split.