As we near the cusp of Summer we are seeing a gallery of wonderful fruits and vegetables in local Farmers Markets as well as the corner grocery store. By far, the most outstanding pick this week is the tomato….and for that, I give you this recipe for Gazpacho…..a wonderful cold tomato soup. There are many recipes for Gazpacho, but this version delights in a Thai twist to include lemon grass and ginger. The flavors meld unbelievably.
4 large ripe tomatoes
1 medium cucumber
2 stalks lemongrass
1 piece fresh ginger – thumb-sized
Juice of 4 limes
Salt to taste, 1 teaspoon superfine sugar (or Splenda).
1 small white onion, peeled
1 ripe avocado
½ lemon
Blanch 3 tomatoes in boiling water for 1 minute. Rinse under cold water, remove skins, wrap in plastic, put in refrigerator for 1 hour until thoroughly chilled.
Quarter & seed the 3 tomatoes over a bowl, strain, reserve any juice. Peel, seed and coarsely chop cucumber.
Remove woody outer layer of lemongrass. Use only finest white heart – mince finely. Peel and coarsely chop ginger.
In blender combine 3 tomatoes, juice, cucumbers, lemongrass, ginger, lime juice and salt and sugar – whiz until blended and smooth. Refrigerate.
Seed and dice remaining tomato, onion, & ½ avocado, and combine with juice of ½ lemon and set aside.
Pour Gazpacho into 4 bowls. Add a tablespoon-sized scoop of avocado atop each then atop that add the tomato/onion/avocado salsa. Serve at once or chill until serving.
3 comments:
ciao Rebecca..
sounds delicious. In fact I was in Barcelona and was trying a varietal of Gazpacho everyday. One interesting one was with yellow cherry tomatoes.
I must admit in the current period I like adding some asian influences in what ever I am cooking, and I like the Idea of Lemon grass here.. well Sunday lunch is sorted for my partner and me..
Very interesting twist, R. It sounds really refreshing.
this sounds like a fantastic gazpacho recipe Bec. Like th e new camera, have fun
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