Tuesday, July 05, 2016

Green Gazpacho

This came together easily, and is pretty tasty.

In a large bowl or pot, add

  • 2 cucumbers, peeled, seeded and cut into small pieces
  • 2 avocados
  • 2 ears fresh corn on the cob (corn sliced off with a knife)
  • 2 bunches Italian parsley, coarsely chopped
  • 3-4 scallions, chopped
  • a small bunch of chives, chopped
  • ½ cup roasted Hatch green chiles, chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon jiuce
  • salt to taste
With an immersion blender (or in a food processor), blend until the consistency of a thick soup. Add more olive oil and/or lemon joice until it is the consistency you like. Chill.

Hatch green chile (from Hatch, NM) are a real treat, and are generally available fresh toward the end of the summer. They are available by mail order, but we are lucky enough to be near a Lucky's Market, and they fresh roast the chiles on site. I buy enough to freexr and have available well into the winter. Best of all would be finding a giant chile roaster in a parking lot in New Mexico. But I'd have trouble getting them home before eating them all!


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