Monday, August 22, 2011

Golden Gazpacho

From a weekend characterized by organizing the linen closet and pantry, in addition to playing with my youngest two children while the rest of the family is away, the focus wasn't exactly on food.  Yes, I made a list of things I would be making when all six of us are back at home, together again.  And I did throw together some more Baba Ghanoush, to which I am addicted, and a batch of Golden Gazpacho.  I watered the garden and picked up chicken feed.

But, what I didn't do was remember to photograph our great picnic at the beach when Luba invited me to have dinner there, though I did get a couple pics of the kids playing.  Nor did I remember to bring my camera to her house when she invited me for barbeque!  Despite the simplicity of the meals, the settings and company would have been blog-worthy.  This is my second lesson that I need to keep a camera with me at all times.

Without the makings of a great post, I will simply share the gazpacho recipe, which comes from one of my favorite local chefs at his restaurant, Blue Lemon, here in Westport.  As a guest chef at the Westport Farmer's Market, he gave away samples of this refreshing summer soup and the recipe for it as well.


2 lbs golden beets
1 stalk celery (I didn't have this and omitted it, which was fine)
3 cloves garlic
1/4 C sherry wine vinegar (didn't have this either and substituted, cider vinegar and marsala wine)
2 1/2 C water
salt and pepper
1 yellow pepper
1 lg cucumber
1 lemon
4 T olive oil
1 bunch chives, optional, for garnish

Put the beets in a pot and cover with water.  Bring to a boil and simmer until tender, about 30 - 40 minutes. Remove from water and let cool. Peel the cucumber, and cut it, the pepper, and the celery into small pieces.  Peel the skin off the beets and cut into pieces.  Place all these ingredient in a blender with the garlic, water, and vinegar.  Squeeze the lemon and add the juice (no seeds).  (I had to do this in two batches because this amount would overflow my small blender.) Blend this mixture until smooth.  Season with salt and pepper, add 2 T oil, then puree another 30 seconds.  Chill the soup for at least 30 minutes.  Pour soup into bowls.  Drizzle with oil, garnish with finely diced chives, and serve.

At Luba's barbeque, we served the gazpacho in shot and high-ball glasses!

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