Might I take a moment to discuss my heavenly gazpacho I created this evening? My kidlet is not so fond of eating lately. But tonight....tonight my cherub ate.
I steamed some carrots, broccoli, and cauliflower. I cut up some garden fresh yellow and red tomatoes grown by a local river near our feed store (why do we go to a feedstore...future episode of the Gourmet)and doused with pine nuts. I made David toast some Ancient Grain bread (yummo). Then my piece de resistance...Gazpacho.
I having longingly searched high and low for a good Gazpacho recipe. Many times I have thrown together recipes that were too salty, too thick with cream, drowned out mushed salad, or lacking in something.
My mother, the saint, finally sent David and I on our first date since the arrival of above cherub. We went to a favorite restaurant of mine called Savor. It was delicious...and so was my man who so audaciously pawed me at the table and played make-out with me on the front porch of the old building. No one saw. Do not worry. It was the first kiss in a long time that did not have a little one laughing at us. Anyhoo the reason why I mentioned this was on the menu was a cucumber mint gazpacho! Bingo! Mint! Would you believe me if I told you they were out of Gazpacho that night. Oh the horror.
Mint made my mind click out a recipe. Tonight, ladies and gentleman, I have created the Gazpacho recipe the Gourmet household.
8 baby cucumbers whole
1 clove garlic
4 sprigs of chives
1 small stalk of fresh lemongrass
zest of one lemon and juice
1 stalk of celery
three tablespoons of mint
2 tblsp of olive oil
1 cup of good greek yogurt
1 tblsp of quince preserve or apricot if you do not have
salt an pepper to taste
Blend in blender or food processor until very smooth
My cherub ate and ate. Enough said.