Onions Etcetera by Kate Winslow

Author:Kate Winslow
Language: eng
Format: epub
Publisher: Burgess Lea Press
Published: 2017-04-10T04:00:00+00:00

◁ GREEN GAZPACHO WITH ALMONDS

SERVES 4

We have learned so much about good food over the years from Guy’s sister Christine, one of the best cooks we know. This jade-green gazpacho exemplifies her style of cooking: healthy, beautiful, surprising, satisfying. She likes to garnish it with a swirl of plain yogurt, but we love the added crunch that comes from the fried nuts.

4 scallions, coarsely chopped

1 green bell pepper, coarsely chopped

1 medium cucumber, peeled, seeded and coarsely chopped

1/2 to 1 jalapeño, chopped

1 plump garlic clove, chopped

1 cup water

3/4 teaspoon ground cumin

Kosher salt

3 cups spinach leaves

1/2 cup cilantro

4 tablespoons olive oil

2 tablespoons sherry vinegar

1/3 cup almonds, coarsely chopped

COMBINE THE SCALLIONS, BELL PEPPER, cucumber, jalapeño, garlic, water, 1/2 teaspoon cumin and 1/2 teaspoon salt in a blender. Pulse until the ingredients are almost smooth.

Add the spinach, cilantro, 2 tablespoons olive oil and the vinegar. Blend until the mixture is very smooth, adding a drop or two of water if necessary to thin the soup. Taste and adjust the seasonings. Refrigerate until very cold.

Heat the remaining 2 tablespoons olive oil in a small skillet over moderate heat. Add the almonds and the remaining 1/4 teaspoon cumin and fry, stirring frequently, until almonds are golden brown and nutty smelling, 3 to 5 minutes. Using a slotted spoon, transfer the nuts to a paper towel–lined plate to cool; season with salt.

Serve the gazpacho garnished with some of the fried almonds.

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