How about a short and sweet little ditty on Cucumber Gazpacho? Cukes are everywhere in the Farmers Market right now, and we just had a little impromptu Food Night last night, so… circumstances seem ripe for such a ditty.
I recently had some cucumber gazpacho at Heartland, and of course subsequently had discussions with the gents there about how exactly they made it. The following is how Food Night made* it, which much thanks to Dan, Chad and Aaron at Heartland for their knowledge (** fist bump **).
*What follows is the recipe exactly how Food Night made it. Included “optional” ingredients are highly encouraged, but shouldn’t prevent you from buzzing up a batch of this stuff if you don’t want/have/need/like any of these ingredients.
24ish ounces cucumber (used; pickling cucumber), roughly chopped
1T creme fraiche
2T fresh dill
2T fresh parsley (blanched for 5-10 seconds, shocked in an ice bath)
1T fresh cilantro (blanched, shocked)
Juice from 1 lemon
Splash white wine vinegar
4 ice cubes
Optional (but highly encouraged) Ingredients
6 raw almonds
1/2t smoked paprika
1/2t ground coriander seed
Pinch ground caraway seed
4T dry white wine
Garnish (again, obviously optional but highly encouraged)
Fresh dill and chive
Diced poblano chile
Crème fraiche thinned slightly with a spash of water
1). Combine all ingredients in a blender. (I usually salt each cucumber as I put it in the blender to help track approximately how much salt to add. It's easier to salt "a" cucumber, rather than a pile of them, right?)
2). Puree to desired consistency.
3). Check for seasoning, adding salt/acid as necessary.
4). Serve, with garnish.
So yeah, basically gather ingredients. Put ingredients in blender. Turn blender on. Consume*.
*With a glass of Calera Rose.......................... but you knew that already.