We had a hard freeze one night last week, putting an end to my little summer garden. The peppers have been gathered, buckets of green tomatoes picked, and their respective plants pulled and tossed into the compost bin. We have just a couple items in our fall garden (lettuce, beets, chard, and kohlrabi). It's my first time planting anything in the fall, so I'm excited to see how it turns out.
Our CSA this week was filled with sweet potatoes, purple potatoes, peppers, and cauliflower; the heat from their roasting heating up my kitchen. These are hearty, filling foods. Gazpacho seems an odd choice for an autumn dinner, but it's one that we wait for all year. At the beginning of the season, as soon as we had little green tomatoes on the vine, Steve started asking if it was time for our Green Gazpacho. But, it's our tradition to wait until the first freeze. Picking all the green tomatoes in one flush and celebrating the first frost with this cool soup.
From The Enchanted Broccoli Forest
3 medium to large green tomatoes, cored and chopped
1 green bell pepper, chopped
1 medium cucumber, peeled, seeded and chopped
a handful of parsley
a handful of cilantro
1/4 C. fresh lime juice (about 3 limes)
1 medium avocado, peeled, pitted, and diced
2 garlic cloves, minced
1 tsp. salt
1 tsp. ground cumin
2 TBS. extra virgin olive oil
1 TBS. red wine vinegar
1 tsp. honey
1 C. cold water
black pepper and cayenne to taste
1. Throw all ingredients into a large bowl as you chop them and mix together.
2. Puree in a blender in about three batches: put about a third of the mixture into the blender along with a third of the water. Transfer to another bowl and repeat until everything is blended and mixed.
3. Refrigerate for several hours, until very cold.