Our family arrived back late Wednesday night from Cayman, where my husband was speaking at Engage! 09 and where the kids and I were engaging in some serious sunshine and swimming. Imagine how shocking it was to find that it still raining after a full week away from the City. In the morning, though, a stream of beautiful, golden light lilted into our room, and it seemed to be a perfect day to finally, finally make some dishes with the Yummies that tasted of Summer and sunshine.
There are a few things that I could not wait to share with my mini-chefs and here on the blog, and this is one of those recipes. Because I cannot eat raw tomatoes, a huge bummer, believe me, gazpacho had always been off limits to me. Then, a fews years back I met up with a luscious cucumber gazpacho at a friend of a friend’s party. It was late July and blazing hot outside. The gazpacho was icy cold, amazing, and it is a major regret that I did not ask for the recipe that night and lost touch with the host before that recipe ever passed into my hands.
In tromped the Yummies yesterday afternoon, beaming from a day outside that didn’t involve bundling up or heavy rain boots. One Yummy even confided that she “had her swimsuit on under [her} clothes”. Yes!
We practiced peeling and scooping out seeds and, best of all, pressing that fabulous “ON” button. Each kid has to have at least three turns at that. We watched as the dark green of the watercress, parsley, and mint blended with the light green of the many cucumbers and became something essentially full of all things Summer.
Cucumber Gazpacho
*6 English cucumbers, chilled and cut in half or thirds width-wise
*a handful of watercress leaves (or two handfuls if you are a mini-chef)
*2 T. mint leaves
*2 c. extra virgin olive oil (best you can afford)
*the juice of one lemon
*2 small cloves of garlic, woody ends chopped off
*3/4-1 c. white wine vinegar
*2 t. salt
*black pepper to taste
*1 1/2 ice water
*optional (but delicious): a couple of pinches of cayenne
Possible toppings:
plain yogurt
cream fraiche
croutons
chili oil
You can help your mini-chef peel the cucumbers with a vegetable peeler if you feel they are ready (usually sometime between 3 1/2 and 4 1/2 years old). Hold the cucumber for them and then, with your other hand, peel. Show them how to peel away from their body, pressing down and then out away from themselves.
Big Person: Finish the remaining cucumbers that they got bored with and slice them in half, lengthwise.
Together: Use a melon baller or a small spoon to scoop out the cucumber seeds. Throw the cucumbers and everything else into your UNPLUGGED food processor (you will most likely have to work in two batches… you could alternatively use a hand blender and a big bowl, but then you’ll have to clear your Yummy from the scene as hand blenders and small children do not mix). When you have your ingredients loaded, place the top on your food processor and plug it in. Show your Yummy the “ON” button and have them press it. Blend until completely smooth. If and when you do your second batch of ingredients, make sure to unplug the processor before you open the lid to add things. This might feel slightly fussy but never as fussy as it would feel to have an accident-know what I mean, Jelly Bean?
Pour your gazpacho into chilled serving bowls and top with a little plain yogurt and mint, chili oil, and/or the more traditional croutons.
