Green Gazpacho

cilantroThis is a quick hit because I became entangled with various and sundry today and didn’t pick a topic until five minutes before I had to leave for the writers’ workshop. Then realized it would take me all night to pull it together.

La Tienda serves up wonderful stories about Spain, with an offering of products, and recipe ideas. I don’t buy much, but I do love reading about the cheese and the olives and the shrimp and the wine.

The recipe appeared a few days ago and seemed perfect for the onset of our steamy weather. It also appealed to my family’s way of measuring: a “handful,” in this case a “good handful” of ingredients. And it was a refreshing (in more ways than one) take on a summer favorite. Herewith the recipe for Cilantro Gazpacho with my variations/additions:

Soak half a loaf of stale bread in water. (I used the heels of some loaves that had been in the freezer and squeezed out most of the water). Put the bread, one clove of minced garlic and a “good handful” of cilantro, a “good splash” of vinegar (I used some serious Balsamic), 1/2 liter of water, and a pinch of salt into a food processor. (Lacking such, I used the blender). Emulsify until smooth. Add two tbsp. of extra virgin olive oil in a steady stream till completely blended. Chill. Serves four.

Having bought two bunches of cilantro instead of one, I used a sprig as garnish.


Leave a Reply

Your email address will not be published. Required fields are marked *