[Week 10] A Tale of Three Gazpachos + 6 More Recipes to Make This Week
My Mother's Tomato Salad, "Magic" Peppers, Samin's Corn Soup & More
Hello Farm Share Friends:
I’ve spent the past few days in Rome and Naples, mostly eating pizza, but also vegetables: delicious tomatoes, arugula, grilled and marinated eggplant and zucchini, squash blossoms and, my favorite: artichokes! Yes, they are fried, but they are so, so tasty.
It is as hot here as it is in the States, and I hope you all are staying cool. En route to the airport last week, I spent one night with my parents. That night for dinner my mother served chicken souvlaki, tzatziki, a tomato salad (the “recipe” for which is below), and watermelon gazpacho.
I love every single element in that summer meal, but the watermelon gazpacho tasted particularly good, especially refreshing on that hot, humid evening. Below you’ll find a few more details about that veggie-loaded soup as well as two other favorite gazpachos.
Friends, do you have a favorite gazpacho recipe? Share in the comments if you do!
PS: Thank you for all of your tomatillo recipe suggestions. It is so nice having a pool of tomatillo recipes, all of which I am looking forward to making, all in one place.
Gazpacho One: Watermelon & Cucumber
This watermelon and cucumber gazpacho comes from Emily Teel, the manager of the Fair Food Farmstand circa 2006 in Philadelphia's Reading Terminal Market, the pickup site of the first CSA I joined.
Emily included this recipe in the Farmstand's weekly newsletter, and I've been making it ever since. Loaded with vegetables and spiked with fresh lime juice and vinegar, it's incredibly quenching and delicious. I love it garnished with a little chopped avocado and a drizzle of olive oil.
Note: It does require a fair amount of chopping but it yields a ton, and because there’s no cooking, it’s essentially done when the chopping is complete (and after it chills for 1 hour).
Get the recipe and watch the video here:
Gazpacho Two: Cucumber & Green Grape
This cucumber and green grape gazpacho is a variation of ajo blanco, also known as white gazpacho, a chilled summer soup originally from Andalusia typically made with almonds, bread, and garlic.
Green grapes are usually the garnish, but here they join the soup itself, along with cucumber and fresh dill, which impart a freshness and brightness. I garnish the soup with a simple tomato salsa, and I like a spoonful of it in each bite.
Get the recipe and watch the video here:
Gazpacho Three: Julia Moskin's Tomato
Three summers ago I learned about Julia Moskin’s tomato gazpacho via Jenny Rosenstrach and Cup of Jo, and I found it to be as miraculous of a little recipe as promised:
it takes roughly five minutes to whip up
it yields a huge quantity
it puts to great use so much of the peak summer produce
it’s delicious, refreshing and incredibly healthy
I like mine drizzled with chili oil.
Week 10 Vegetables
Tomatoes → Tomato Recipes
Garlic → Garlic Recipes
Green Beans → Green Bean Recipes
Corn → Corn Recipes
Fennel → Fennel Recipes
Eggplant → Eggplant Recipes
Scallions → Scallion Recipes
Peppers → Pepper Recipes
Basil → Herb Recipes
Carrots → Carrot Recipes
Cantaloupe → Melon Salad
Find recipes for all the vegetables here → Farm Share Vegetables
6 Recipes to Make This Week
This week’s share looks similar to the past two, so check out the Week 8 and Week 9 posts for more recipe ideas for corn, eggplant, green beans, peppers, and more.
In keeping with the chilled soup theme, here’s another: Samin Nosrat's Corn Soup I find the herb salsa to be not only delicious but also essential to cut the sweetness of this (5-ingredient 🎉) soup. To be honest, I have only ever served this one hot, but Samin says it can be served cold, too, so a chilled version might materialize this week.
Whole Roasted Garlic (perfect for smearing over grilled bread)
“Magic” Peppers Salad (roasted peppers, but no peeling involved)
Favorite Egg Salad (for all of those scallions)
My Mother’s Tomato Salad: No recipe here. Simply chop up: tomatoes, cucumbers, peppers, red onion, and dill (optional). Add olives, capers, and feta. Season with sea salt, olive oil, and white balsamic vinegar to taste. Delish!
Roasted Eggplant Salad (great when you have just a single eggplant on hand)
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)