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!
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.
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!