I did an event this last Sunday at Teena’s Pride Farm with Chef Julie Frans. She was the guest chef and I gave her a helping hand and took home some incredible fresh and local produce to boot. This recipe for Green Goddess Gazpacho was a hit and I wanted to share it.
Keep your eyes out for my version that will most certainly make an appearance in a cooking class soon. It is refreshing, cleansing and all around dee-lish. Oh, and did I mention easy? A great recipe for the new year! Come visit Teena’s Pride on the first Sunday of every month, I will be the guest chef on February 2, 2014!
Green Goddess Gazpacho
Recipe courtesy of Chef Julie Frans, Essencia Restaurant + Lounge
Ingredients:
1 cup vegetable stock or water
1/4 cup apple cider vinegar
1/3 cup olive oil
1/4 medium fennel bulb
1 medium green bell pepper, seeded and rough chopped
4 scallions, ends removed and rough chopped
1 medium cucumber, rough chopped
1 medium green apple
1 jalapeño- seeded, optional
1/2 cup pistachios
2 good handfuls of spinach or other greens
A good handful Italian parsley
A good handful cilantro
1/2 cup mint leaves
Salt & pepper to taste
2 teaspoons toasted cumin
1/3 cup full fat Greek yogurt, optional
Servings varied
Directions:
Place all ingredients in a high speed blender, secure lid and blend on high for 1 minute. Add the remaining ingredients and blend on high for 1 minute more. Taste and adjust seasoning if necessary. Look for a balance of acidic, spicy, smooth and herbaceous.
