mulberryshoots

For the last few years, my granddaughter has given me a subscription to the cooking magazine, “Bon Appetit,” for Christmas and I have consistently found recipes to try out in almost every issue that I have received. It arrived in the mail yesterday (thanks again, Anna!) and I saw a recipe that I wanted to make right away: “sippin” green gazpacho made with cucumbers!

This morning, I pulled together the ingredients: two large English cucumbers ($1.29 each at Trader Joe’s,) fresh arugula, fresh parsley and cilantro, wine vinegar, salt and extra virgin olive oil. It looked appetizing even before I put them into the large Cuisinart. I filled the processor to the brim with chopped cucumber, greens (fresh arugula, parsley, cilantro, basil leaves,) two large cloves of chopped garlic. Started the motor up and waited for the greens to emulsify and then added lots of Maldon salt, 4 tablespoons of wine vinegar and  3/4 cup of olive oil.

I opened it up and tasted a spoonful – a little grainy because I hadn’t peeled nor seeded the cucumbers but it was refreshing and tasty. I ran it a little longer and put in a little more vinegar and salt according to the recipe which advised it should be saltier and more acidic because when it cools down a few hours in the fridge, its taste will be more muted.

As I transferred it into a container to chill, I also put two glasses in the freezer to use when it is served. I might add a slice of fresh lime and some fresh basil leaves on top!

Wow! So easy and appetizing – plus, it could be a healthy substitute for lunch too!