Tuesday, August 24, 2021

[Week 12] Farm Share Recipes & Tips: Watermelon Gazpacho, Cucumber & Green Grape Gazpacho, & Julia Moskin's Tomato Gazpacho

Welcome to Week 12 of The Farm Share Newsletter!

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Last week, at maybe the height of the summer's heat wave, I encouraged you to make one and only one recipe, one that no less required your oven to be cranked at 400ºF for three hours. I'm sorry.

If it was too hot to turn on the oven last week, I hope that roasted ratatouille recipe makes it into your lives soon (it's a favorite!), and in the meantime, here are three no-cook, super refreshing soups to make this week.

Hope you all are staying cool!

Gazpacho One: Watermelon & Cucumber

This watermelon and cucumber gazpacho comes from Emily Teel, the manager of the Fair Food Farmstand circa 2006 in Philadelphia's Reading Terminal Market, the pickup site of the first CSA I joined.

Emily included this recipe in the Farmstand's weekly newsletter, and I've been making it ever since. Loaded with vegetables and spiked with fresh lime juice and vinegar, it's incredibly quenching and delicious. I love it garnished with a little chopped avocado and a drizzle of olive oil.

Note: It does require a fair amount of chopping but it yields a ton, and because there's no cooking, it's essentially done when the chopping is complete (and after it chills for 1 hour).

Get the recipe and watch the video here:

Gazpacho Two: Cucumber & Green Grape

This cucumber and green grape gazpacho is a variation of ajo blanco, also known as white gazpacho, a chilled summer soup originally from Andalusia typically made with almonds, bread, and garlic.

Green grapes are usually the garnish, but here they join the soup itself, along with cucumber and fresh dill, which impart a freshness and brightness. I garnish the soup with a simple tomato salsa, and I like a spoonful of it in each bite.

Get the recipe and watch the video here:

Gazpacho Three: Julia Moskin's Tomato

Two summers ago I learned about Julia Moskin's tomato gazpacho via Jenny Rosenstrach and Cup of Jo, and I found it to be as miraculous of a little recipe as promised:

it takes roughly five minutes to whip up
it yields a huge quantity
it puts to great use so much of the peak summer produce
it's delicious, refreshing and incredibly healthy

I like mine drizzled with chili oil.

Farm Share Week 12

Eggplant → Eggplant Recipes
Head Lettuce → Salads
Corn Recipes → Corn Recipes
Kale Recipes → Kale Recipes
Peppers → Pepper Recipes
Tomatoes → Tomato Recipes
Melon → Melon Recipe
Garlic → How to Roast A Whole Head of Garlic
Carrots → Carrot Recipes
Fennel → Fennel Recipes

There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters: