It's sad how little I have posted this summer. Sure, I've cooked. I made gazpacho a few times, I baked a strawberry rhubarb pie and countless loaves of zucchini bread. I even marinated and grilled kabobs and fish. But mostly I sliced up the endless summer tomatoes, fat, juicy and unforgivably red, drizzled with olive oil, sprinkled with salt and pepper. With so many fresh, local summer foods available there has been little need to cook anything, and in the record-breaking heat this past July, who would want to?
When I was working on the farm in Chile I did learn a new recipe or two and one such recipe was for South American inspired gazpacho akin to liquid salsa. Instead of basil the recipe calls for cilantro and for me, this substitution makes all the difference (I've never had a taste for traditional Spanish gazpacho). The Chilean version is tangy, refreshing, flavorful, and its preparation as easy as opening the blender, dumping in some ingredients and pressing "liquify". I served it garnished with a dollop of greek yogurt.
Handful Fresh Cilantro
1-2 cloves garlic
1/2 cucumber, skinned and de-seeded
2 large tomatoes, peeled
1/2 tsp coriander seeds, ground
2 tsp sea salt
2 tbs olive oil
Juice of 1 lemon
Blend.
And the photos you may be wondering, since I am pretty sure you're all on here for the photos anyway. I didn't take any. Here, I went to Maine, and explored East Boston. Take a look at these instead.
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