Saturday, August 28, 2010


So, I was all excited about the cool nights for:  soups!  But then we get this heatwave, so, how's about some gazpacho with a little Mexican flair?  This one came highly recommended from a friend (who has lived South of the border no less), from Epicurious: 

Tomato Tomatillo Gazpacho

  • 1/2 pound fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 pounds tomatoes, chopped, divided
  • 1/2 cup chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro

puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

Also recommended from a fellow CSAer, LeAnn Smith:

Here's a swiss chard recipe that I really liked.  I used fresh farm share tomatoes instead of the diced, I also used the onion and garlic from you guys.



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