When I served it to my husband I made him try to guess what the main ingredient was.
Favas?
No.
Avocados?
No.
Spinach?
No.
Cucumber?
No. Taste it and tell me.
Oh wow, this is good, but I don't know.
It's gazpacho, zucchini gazpacho!
Fooled you, it's a photograph of zucchini after all...
How many of you lay awake at 1:00 AM and think about how to use up a glut of zucchini? I found myself doing that one night last week. Zucchini, zucchini, zucchini, I've got to come up with a new way to eat zucchini. My husband thinks I dreamed up a winner, he's been telling everybody and anybody about my zucchini gazpacho. You can find the recipe on my Kitchen Notebook blog.
Other than trying to consume large amounts of zucchini, we also tried to get through lettuce and cabbage and broccoli from the previous weeks. Thank goodness there's not a lot else coming out of the summer garden yet.
Here's the harvests for the past week:
French Gold filet beans - 2 oz.
St. George runner beans - 6 oz.
Spanish Musica green beans - 2 oz.
Di Ciccio broccoli - 3.8 oz.
Purple Peacock broccoli - 3 oz.
Fennel - 10.8 oz.
Red Janice garlic - 2.1 oz.
Early Rapini - 1 lb., 5.5 oz.
Ortolano di Faenza zucchini - 1 lb. 1 oz.
Romanesco zucchini monster - 3 lb., 11.3 oz.
The total harvests for the past week came to - 7 lb., 15.5 oz. (mostly zucchini!)
Which brings the total harvests for the year up to - 173 lb., 10.6 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other garden bloggers from around the world have been harvesting lately.
Ah zucchini. It is always a challenge. I used to use it up in zucchini lasagna back when I could eat tomatoes. I keep hoping you will give us the secret of zucchini chips.
ReplyDeleteEver considered entering this into a contest? It should win on originality. Seriously, this is something the likes of an Iron Chef would create. I copied the recipe, ready for when my zucchini starts to hit, even though they just started sprouting. 'Cos I'm trying to avoid SVB, that's why I planted so late. But, I'm well prepared for the glut, bring it on!
ReplyDeleteIt's nice to find a good tasting recipe that uses up a lot of produce. Long ago I tried ratatouille and discovered not only did I not care for it, it seemed to multiply the volume of the original ingredients. Lots of leftovers that never got eaten.
ReplyDeleteLol...Trickery!!! Love it!
ReplyDeleteDefinitely hanging on to that recipe because like you ... we get a little overwhelmed and weary by the productiveness of the zucchini plants by the end of the summer. I used real restraint and only planted TWO plants of it this year. I am thinking it will be more than enough but avoid some of the feelings of being overwhelmed by it.
ReplyDeleteI only have two plants, but the Romanescolant is SO prodcutive it's like two plants all by itself!
DeleteBrilliant, and love the combination with fennel! I, for one, can't wait for the zuke glut to come — Kind of ridiculous, but it's my favorite of seasonal vegetables!
ReplyDeleteThe photo looks very artistic, and the soup looks very appetizing :)
ReplyDelete