My kids never remember the word gazpacho, but think it’s funny when I say it and and remind them it’s cold veggie soup. While it isn’t their favorite, it is mine. Making it for me means summer. I’ll make a batch and serve it for dinner with salad and/or sandwiches and then enjoy the left-overs for lunch during the week. It’s great to make in summer too because of the delicious tomatoes in season. You can really add just about any veggie here. You just throw it all in the blender with some beans (good protein) and spices and you’re done in 5 minutes from start to finish. This also makes a nice appetizer to put in small teacups or shot glasses to have ready for summer outdoor gatherings.
Gabby’s Gazpacho, from The Petit Appetit Cookbook
Three year old Gabby called this soup “punch”, because it couldn’t be soup, since soup was hot”. I think it’s a good way to give your family a powerful “punch” of vegetables full of folic acid and fiber. It’s a refreshing meal on a hot summer day.
5 medium vine-ripened organic tomatoes, quartered (about 4 ½ cups)
½ medium organic cucumber, peeled and sliced (about 1 cup)
½ cup cooked or canned garbanzo beans
1/8 cup chopped organic red onion
2 tablespoons chopped fresh basil
1 teaspoon salt
½ cup vegetable broth
¼ cup olive oil
2 tablespoons balsamic vinegar
½ cup chopped avocado, tomato and/or peeled cucumber
Blend all ingredients except optional garnish in a food processor or blender until smooth, about 2 to 3 minutes. Transfer to a container and chill in the refrigerator for 1 hour. Ladle into soup bowls and top with garnish, if desired.
Green Item #1
My children have a subscription to National Geographic Kids magazine. It’s full of stories, facts and games about animals, people and places. There’s also a recipe in each. My daughter kept asking about a St. Patrick’s shake in the March issue. There were many things in the recipe I don’t usually buy or make such as lime yogurt and limeade. But today I said we were going to make our own green smoothie. We used some of the ingredients as suggested and added and subtracted a few to make it more healthy and less complex. When my son saw the spinach leaves going in, he was certainly suspect. However he was first to drink it up and ask for another glass. Here’s what I did…
1 frozen organic banana, cut into 3 – 4 pieces
2 organic kiwis, peeled and cut into chunks
1/2 cup plain organic yogurt
1 teaspoon maple syrup
1 handful (about 1/2 cup) spinach leaves
1/2 cup organic orange juice
Blend all ingredients together in a blender until smooth.
(My kids commented on the kiwi seeds. If you add more juice you’ll be able to strain seeds.)
Green Item #2
The Avocado Pit
I finally got an avocado pit to successfully split and sprout. I remembered doing it as a kid and saw it recently in my daughter’s preschool class. However until now, I hadn’t been able to sprout one on my own. I found out the water needs to be changed and I think that made the difference. So now, I need to know what to do next. Replant? When and in what? Can someone out there advise please?
Green Item #3
Obscene (looking) fava bean
I just had to share this. There’s actually a more obscene image that I’m too embarassed to post. Many things in my deck garden have not grown to potential this year, such as our tomatoes. However we planted a few fava beans and we now have 3 huge stalks, over 5 feet tall. We’re starting to get beans too. Now we’re just waiting for Jack to come up or a giant to come down.