Oopsie!
November came on sneakily! I didn't prepare the feature story, so I will include a great recipe to use up all the green tomatoes picked as the weather turned cold. This recipe was brought to a Second Saturday Sustainable Supper "back in the day (2012)" when Carol Spence hosted epic backyard social events. I have never liked to eat gazpachos, but this one is an exception, and I went back for more. And thanks to Larry Snipes (now in Georgia) for bringing it. This is a fairly large batch - feel free to half the recipe.
Green Tomato Gazpacho
Place into a blender in 2-3 batches, or place in a bowl and use a hand stick blender - puree together:
5 pounds of green tomatoes, coarsely chopped
2 cucumbers, peeled, seeded and coarsely chopped
1/2 of a large, sweet onion, coarsely chopped
4 jalapeno slices
1/2 bunch of washed cilantro, including stems
1 - 2 cloves of garlic, chopped
Add and puree until smooth:
2 - 3 tablespoons of honey
1/4 cup olive oil
1-inch-thick slice of a baguette or bread equivalent
Transfer from blender to bowl and add:
1/2 cup of fresh lime juice
2 tablespoons finely grated lime zest
2 - 3 tablespoons minced fresh basil
Salt and Pepper to taste
Garnish soup with:
1 cup watermelon cubes
2 tablespoons thinly sliced mint leaves
Bon Appetit!
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