Becky Selengut is a Seattle treasure, an irreverent, smart and incredibly generous chef, teacher, and writer. You can find her leading classes at PCC, blogging (and private cheffin’) at Cornucopia Cuisine, tweeting at @chefreinvented, and stalking vegetables at farmers markets like ours, where she had some fun with gazpacho recently. At least we hope she had fun, because we sure had fun eating up the samples.
Sources: Full Circle Farm for the parsley, Collins for the Sierra Lady peaches, Sunfield Farm for the basil and cucumbers, and tomatoes of several kinds from from Tiny’s, Local Roots and Billy’s.
Samples of gazpacho goodness. Photo by Valentina Vitols.
Becky’s Northwest Gazpacho
Serves 6
Ingredients
32 oz Veggie Juice – I like the Knudsen organic brand
2 ears Corn – you can use raw or roast in the oven for 10 minutes at 350 degrees, kernels cut off
1 Cucumber – small dice
2 Nectarines or peaches – small dice
1 pint Cherry tomatoes – cut into quarters
2 cups Heirloom tomatoes – small dice, seeds removed
¼ cup Extra virgin olive oil
2 tbsp Red wine vinegar
Fresh jalapeno or Tabasco – to taste
1 bunch Cilantro – chopped
1 bunch Basil – chopped
1 bunch Italian parsley – chopped
½ bunch Mint – chopped
Salt and pepper to taste
1 bunch Green onions – sliced thin, for garnish (optional)
Instructions
Pour the veggie juice into a large non-reactive pot or container. Add the corn (including scraping the cobs of their “milk” with the back of a spoon), cucumber, nectarines, tomatoes, olive oil, vinegar, chile or tabasco to taste and herbs. Season to taste with salt and pepper. Garnish with optional sliced green onions. Soup gets better the longer it sits. Serve cold with some good crusty bread or with tortilla chips. Optional: you can easily add diced bell peppers and minced garlic to this recipe.
Becky Selengut with compostable tableware. Photo by Valentina Vitols.
Comments on this entry are closed.