ThermoHubby John’s Courgette Gaspacho with Mint
We planted our first real vegetable garden this year in our new home in France, including just three courgette/zucchini plants that have been faithfully producing an average of one lovely green squash per day. Sometimes we get even more than one a day, and the vegetable drawer in the fridge fills up as we wrack our brains for new recipes to enhance these delicately-flavoured cylinders of goodness and nutrition. I picked a whopping three courgettes on Tuesday and since it was Bastille Day, ThermoHubby John was home and decided he would make a cold soup. ThermoHubby John’s Courgette Gaspacho with Mint is really delicious, with a good hit of mint. He used quite a bit of raw garlic and I was delighted to note that the taste is by no means overpowering, it actually enhances the subtle courgette. Here is his recipe:
ThermoHubby John’s Courgette Gaspacho with Mint
This ultra-simple recipe uses fresh ingredients – we grew most of them in our vegetable garden! – and a few store cupboard staples. Thermomix makes it so fast and easy to make on a hot summer’s day, you can do as ThermoHubby John did and just pop what you have to hand into the bowl and blitz up a delightful cold soup in just a couple of minutes. For those of you who prefer more specific measurements I have provided weights or volumes in some cases. Can easily be made gluten free. However you make it, Madame Thermomix and ThermoHubby John think you’ll like it! Serves 3 to 6; can easily be doubled. Make several batches and serve in verrines or shot glasses for a great party offering.
Ingredients
one big courgette (about 1 lb/450 g), cut into chunks (rule of thumb: the chunks need to be sized so that they will fit through the hole in the TM lid)
half a big white (fresh) onion, cut into 2 pieces; or use a small storebought yellow onion
a good handful of fresh mint leaves
half a small chili, not too hot, seeds removed
a good glug of olive oil (20 – 25 g)
a splash of white wine vinegar
one slice of white bread, torn into pieces (for a gluten-free version, use 30 g of cooked rice)
2 to 4 small garlic cloves, peeled
several turns of fresh ground pepper
sea salt to taste (start with ½ teaspoon then adjust)
1 cup ice cubes
¾ cup water (or more to achieve your desired consistency)
Method
- Add all ingredients to TM bowl and blend 1 minute/Speed 10.
- Taste and adjust the flavours: add more vinegar if required to balance the olive oil; more salt and/or pepper (ThermoHubby John’s motto is, “You can never have too much black pepper!”); more water if required to achieve your desired consistency; etc. Blend again 1 minute/Speed 10.
Serve garnished with croutons, slivers of fresh radish, or micro herbs.
Bon appétit !
