There was so much lettuce in the garden and I didn’t want this weekend’s 95 degree heat to get to it. So, I harvested a lot of it and decided to make a nice chilled soup called Lettuce Gazpacho. I got this recipe from a friend, a talented personal chef, who brought this on a picnic outing one summer day last year. This recipe is now one of my favorites.
Most of the ingredients for Lettuce Gazpacho
Lettuce Gazpacho
8 servings
- 1 English cucumber, peeled, coarsely chopped (or use a regular cucumber, it works fine.)
- 3 cups Romaine lettuce, chopped (I used the blend of lettuce from my garden instead)
- 2 cups arugula
- 3 cups spinach
- 1 cup onion, coarsely chopped
- 2 jalepeno peppers, seeded, coarsely chopped
- 2 fluid ounces olive oil
- 2 fluid ounces sherry vinegar (I used balsamic, it was all I had on hand)
- 2 garlic cloves, minced
- 4 oz cubed white bread (I used multi-grain)
- 3 cups water (I used less, for a thicker soup)
The chopped cucumber, onion, jalepenos, and minced garlic.
Into the food processor!
Puree the first 9 ingredients in a food processor. Add bread, let stand until soggy, about 2 minutes. Puree until smooth. Mix in water until you have a desired consistency. I added less water for a thicker soup. Refrigerate 2 hours. (Or if you can’t wait, like me, eat it right away!) Can make up to 2 days ahead.
This chilled soup is so refreshing on a hot day! The jalepenos give it a nice little kick.
my little veggie garden 