Wednesday, June 20, 2012
gifts from the garden
Summer is gently making her grand entrance. Nights are velvety soft and twinkling with fireflies, making it impossibly romantic to be outdoors. We went to Ashford Manor to kick off the season with the first summer concert and picnicked on the lawn grooving to Abbey Road, a Beatles tribute band. Bogdan came home earlier that day during lunch with a variety of cucumbers and peppers, compliments of a co-worker's garden's harvest. Since this past week we had been slurping up cucumber gazpacho at Heirloom here in Athens and Star Provisions in Atlanta, it was a no-brainer what to make to take with us for a refreshing start to our picnic.
Here is my interpretation of chilled summer cucumber gazpacho:
1 1/2 lbs. cucumbers, peeled & de-seeded
2 long green peppers (Anaheim Chilis/California Green Chilis), deseeded
1 large clove garlic, pressed
juice of half a grapefruit
1/2 cup European/Greek style yogurt
2 tbsp extra virgin olive oil
1 tsp sherry vinegar
1 tsp sea salt
Cut up cucumbers into chunks and roughly chop peppers. Place everything in a blender and puree until smooth. Chill in the fridge for at least 2 hours or for a quick chill, place in a sealed container and freeze for at least 30 minutes.
Makes 3 Cups of gazpacho (serves 4 small cups).