Zucchini Gazpacho
Created by Chef Cliff VickJohn D. Madura Farms
johndmadurafarms.com
Serves: 4
Course: Appetizers & Soups
Diet: Vegetarian
Season(s): Summer
Ingredients
- 2 tablespoons olive oil
- 3 pounds zucchini, peeled and quartered lengthwise and cut in 1/2 inch pieces
- 1 medium red bell pepper, diced small
- 2 small tomatoes, seeded and diced small
- 1 medium rib celery, diced small
- 1/2 cup coarsely chopped fresh basil, plus 4 basil leaves cut into narrow strips
- black pepper to taste
- 1 1/2 teaspoon kosher salt (more to taste)
- 1 tablespoon fresh lemon juice
- water or tomato juice, optional to taste
Instructions
- Heat the oil over medium heat in a heavy saucepan. Add zucchini and toss to coat in oil.
- Lower the heat, cover the pan and cook for 45 minutes or until the zucchini is very soft. Stir enough to keep the zucchini from sticking to the pan.
- Remove from heat, cool slightly, and puree with a blender or put through a fine disk of a food mill.
- Stir in the bell pepper, tomatoes, celery, ½ cup chopped basil, black pepper, and salt. Refrigerate overnight or for several hours.
5. Taste, adjust seasonings, add lemon juice and either water or tomato juice if needed. Top each bowl with basil strips.
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