Late Summer Green Gazpacho By Ric Orlando

I made tyhis at the Coxsackie Farmer's Market Wednesday, August 23rd!
It was all eaten in a few short minutes.
This is as refreshing as can be, and yet another way to use up the leftover melon. It is also perfect for using slightly soft, over ripe melon.
Makes about 2 quarts
1/2 cup white wine vinegar
Juice of one orange
Juice of 3 limes
1 large honey dew
6 tomatillos cups tomatillos
3 medium cucumbers
4 sprigs cilantro
1 small onion, peeled and diced
1 clove garlic
1 green hot pepper of your choice, I like serranos

We are using a blender for this one.
Bring a small pot of water to a boil. We want to lightly soften the tomatillos so  drop the peeled tomatillo in the water and cook for about two minutes then strain and rinse under cool water to stop the cooking.
Neatly dice nice about one cup of honeydew meat and reserve for the finished soup. Chunk up the rest, so seeds and skin obviously.
Do the same with the cucumber…peel and neatly dice one and peel and chunk up the other two, seeds and all.
Chop all but one spring of the cilantro, stems and all.
Mix all of the veggies except the stuff reserved for garnish in a bowl.
Mix the vinegar and juices.
Working in batches, puree all the veggies in the bowl, using the vibnfger juice mix to help the process.
When finished, state for salt, it needs a little.
Fold in the reserved honey dew, cucumber at end, garnishing with cilantro leaves

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