This garden gazpacho is cool, refreshing and flavorful, perfect for hot summer days and nights. A pile of twirled raw squash and cucumbers noodles, plus cubes of cucumber and grilled squash and a peppery micro-green garnish, take gazpacho to new heights. Like any soup, prepare in advance—the longer it chills, the better it gets.
CSA SHARE #12
- Cosmic Salad Mix
- Bok Choy
- Summer Squash
RECIPES COOKED WITH THIS WEEKS SHARE
- Garden Gazpacho with Summer Squash and Cucumber Noodles
- Chorizo Stuffed Cabbage with Carrot and Tomato Sauce
FROM THE FIELD
Oh glorious carrots! Is there a more beautiful sight? The root crops are starting to get pulled from the ground and lucky for us they end up in our CSA share.
It’s the beginning of the end in episode 12 of Just Picked, Cooking Through a CSA
Frost is knocking at the door of Cosmic Apple Gardens. Growing food at 6200 feet has it’s challenges and late in the season it becomes a race to get crops out of the ground before the crisp night air gets them first. There are still plenty of veggies to go around and the cabbage and root season is kicking in. Farm share workers are pulling healthy crops of onions, carrots and potatoes out of the ground as well. Young pigs breathe new life into the farm and are stating to explore pasture. Speaking of pigs, Jed just got a new batch of Cosmic chorizo that they couldn’t wait to try. Happy to help, Eric stuffed it in some cabbage and made a garden gazpacho to go along side.
This garden gazpacho is cool, refreshing and flavorful, perfect for hot summer days and nights. A pile of twirled raw squash and cucumbers noodles, plus cubes of cucumber and grilled squash and a peppery micro-green garnish, take this gazpacho to new heights. Like any soup, prepare in advance—the longer it chills, the better it gets.
- 7–9 medium-sized ripe tomatoes, roughly chopped
- ½ onion, chopped
- 1 clove garlic, finely chopped
- ½ Fresno chile, cored, seeded if desired, and finely chopped
- 2 cups fresh carrot juice
- 2 cups vegetable juice (we used Biotta brand)
- 4 summer squashes, trimmed, 2 cut lengthwise into ½-inch-thick strips, 2 julienned into noodles using a mandolin
- 1 cucumber, peeled and cut crosswise in half, ½ julienned into noodles using a mandolin, ½ cut in half lengthwise, seeded, and cut into small cubes
- juice of ½ lime
- juice of ½ lemon
- 1 tablespoon sherry vinegar
- Olive oil, as needed
- salt and freshly ground pepper, season as you go
- 1 baguette, cut into slices, lose the bread for Gluten-free
- Arugula micro greens for garnish
- Good-quality extra-virgin olive oil for finishing (optional)
- Preheat a heavy-bottomed pot over medium-high heat. Preheat a grill to medium-high heat.
- Coat the hot pot with olive oil. Add onions, garlic, and Fresno chile and cook for 2–3 Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and pepper. Cook until gazpacho base starts to bubble, 10–15 minutes. Transfer to an ice bath or to a bowl in refrigerator to chill until ready to serve.
- Season squash strips with olive oil, salt, and pepper. Grill, turning once, until squash gets some color on both sides but still has some bite, 3–4 minutes. Remove from heat, let cool, then cut into small cubes.
- When the gazpacho base is cold, stir in the cubed cucumber and grilled squash, lime juice, lemon juice, and vinegar. Use a food mill or a hand muddler to smash it up a bit. Season raw squash and cucumber noodles with olive oil, salt, and pepper; set aside. Brush baguette slices with olive oil, then toast on the hot grill.
- Twist squash and cucumber noodles together and place in the center of a serving dish. Ladle cold gazpacho around noodles. Finish with a touch of nice olive oil, more pepper and garnish with micro arugula and grilled baguette.
- Once the gazpacho base starts to bubble, around the 10-15 minute mark, you can continue reducing the base and create the sauce for the chorizo stuffed cabbage. Or make both recipes and reserve just enough for a small portion of gazpacho.
Keywords: gazpacho, zoodles, summer squash