In July, Mark and I took our annual summer weeklong trip of hiking, biking, drinking and eating. This time we picked Portland. In short, get there! It was jam-packed and we have lots to share. But until I have time to write about it all, this attempt at a dish we had there is all you're going to get. It's a tomatillo gazpacho inspired from the one we had at Olympic Provisions (aka Olympia Provisions). It was insane. My attempt doesn't quite nail it, but it's a close second and Mark approved. Served it up with my Grilled Summer Salad. I'm planning on perfecting it, so stay tuned. Until then, give this one a shot.
1 lb tomatillos
2 cups chicken or veggie stock
1 garlic clove. minced
1/4 cup olive oil
1 cucumber, skin and seeds removed - save 2 slices to chop for topping
2 handfuls of cilantro
Juice of one lime
1/2 tsp kosher salt
Optional: 1/2 jalapeño pepper
Wash and quarter tomatillos.
Bring chicken stock, tomatillos and garlic to a boil and then reduce to a simmer until tomatillos can be pierced with a fork, but still hold their shape.
Remove tomatillos from stock and let cool.
Blend tomatillos, cucumber, cilantro, and lime in Vitamix or high-speed blender. (And jalapeño if desired.)
Add olive oil last and blend quickly so that blended olive doesn't become bitter.
Add leftover stock if soup is too thick.
Salt to taste.
Top with cucumber, olive oil drizzle and a couple whole cilantro leaves.
Makes: 4-6 servings
Time: 1 hour with cooling time
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.