So I was after a light weeknight dinner, with greens and grapes in the fridge leftover from eating this salad on the previous night. Enter a white gazpacho recipe from Haalo of Cook (almost) Anything at Least Once. But its name and temperature were going to be a hard sell with Michael. I innocently suggested we try a "garlicky bread soup", he agreed, and we split the shopping. He wasn't thrilled when he discovered we'd be eating a cold soup that didn't contain any veges. But what did he think when he tasted it?The white gazpacho was weird. But good. But weird. But GOOD. I could really see the attraction of serving it small in shot glasses as Haalo did - the fresh garlic is really punchy, too punchy to eat by the bowlful for me. (However Michael will eat garlic in almost any dosage...) I'd love some toned-down roasted garlic for the big-bowl version. The fresh greens and grapes were a great side, and they started me thinking about how this recipe might be transformed into a salad dressing.
Curious? You can get the recipe for yourself at Cook (almost) Anything at Least Once.
Hmmm, I'm not sure this would be quite my thing either. Roasted garlic is good in anything.
ReplyDeleteI've been wanting to try making (or eating) a white gazpacho as the traditional tomato-based one has been on the menu this summer at my restaurant...but the idea that it literally contains no vegetables has been a deterrant for me.
ReplyDeleteI like garlic...better roasted than raw, but I tend not to discriminate ;)
Yes, KJ, the world needs more roasted garlic. :-) I should just chuck a bulb in whenever I turn on the oven. (Although maybe not when I'm cake-baking...)
ReplyDeleteHi Dirty Flamingo! Yeah, it's not that nutrient-rich on its own but it's a great pair for a salad of bitter green leaves. Or as Haalo did, you can always slam a shot of it down raw as an appetiser. :-)