Mint gone mad in the garden Posdada San Marcos!
Courgette and Mint Gaspacho:
As the recession continues, more and more people are returning to their allotments and small holdings to help make ends meet. We are beginning to receive the first produce from neighbours: courgettes, soon to be followed by cucumber, potatoes, onion, green peppers, beans, beetroot, tomatoes. While waiting for the tomatoes to ripen and be at thier prime for the original gaspacho I am experimenting with other vegetables making cold soups which I like to call gaspachos due to the fact that I serve them cold with the addition of vinegar and olive oil as a seasoning. This is a refreshingly delicious recipe that I came up with a couple of years ago that really helps with such an abundance of courgette and baby marrow that starts to come our way!
The corgettes need cooking so it is best to make it early in the morning to have it well chilled for lunch or serve it the next day
2 large courgettes/ baby marrow preferrably organic
1 large organic onion
2 stems of mint
Water and salt
1 table spoon of organic extra virgen olive oil
1 table spoon of organic wine vinegar
Peel and roughly chop cut the courgettes and onion and place everything in a large pan. Add water upto about half of the contents, salt to taste and a stem of mint. Cook until soft.
Remove the stem of mint and add a fresh one. Leave to cool.
When it is cold remove the mint and liquidize until it is smooth, add more water if it is too thick.
Add a tablespoon of olive oil and another of vinegar (or too taste) , salt, pepper to taste and mix well.
Serve well chilled.
As garnish, finely chop mint and mix it with a little olive oil and vinegar. Spoon it over the gaspacho just before serving.
Lucy @LaTrianera ¡Buen provecho!