Cucumber mint gazpacho
Vegetable soup
Spanish cuisine
I developed this recipe based on the cucumber gazpacho I had at Ten Tables in Provincetown on the Cape last weekend. They served the cold soup over a few cubes of roasted beets and said they used bread to make it creamy (it's non-dairy). I used as a starting point the recipe that Catch Restaurant's Chris Parsons (Winchester, MA) and added almonds and mint. <br /> <br />You might need to make this in two batches, depending on the size of your blender jar. It did fit in my standard Kitchenaid 56 oz/7 C blender. The soup's flavors intensify with time, and I like it best a day after making it. It will thicken up in the fridge, so you may need to add a little water before serving. <br /> <br />Trying to emulate the restaurant, I made a few fancy oils to decorate the top -- clearly not necessary; you'll have leftovers, so you can drizzle them over a salad or cooked vegetables. If you do make the garlic scape oil, you can strain out the solids and then add them to omelettes, pasta, or, well, anything. <br /> <br />If you want to be trendy, serve the soup in tall shot glasses or tubmlers. Or, go old school and use a bowl.
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