Green garden gazpacho

Just back from vacation, the garden is almost sprawling into our house. Monster zucchini, the tomatoes are ripe, a giant cucumber has appeared and everything else has grown and flourished during our absence. What do you do with all this fresh stuff when it’s a not-so-fresh 35 degrees? There must be something easy to digest, I’m thinking soup.

A medium-sized zucchini in white is the first to fall victim to the harvesting knife. Then follow a few leaves of chard, of which I only use the green leaf (and two stalks for decoration). Next there are 6 orange cherry tomatoes, a mini leek (VERY mini, has rather the size of a small spring onion) and a few leaves of basil “Magic Blue “ from the monastery nursery sinnesgrün in Münster.

And now - cooking soup in the heat? I discover on the Internet a recipe for raw zucchini chard soup and let myself be inspired by it. The super fresh ingredients come so certainly much better to advantage! However, I leave out the avocado listed there and instead use the tomatoes mentioned above, which I pellet beforehand - this goes surprisingly well if they are fresh from the bush. Otherwise, blanch briefly. A coffee mug of warm water goes into the mixing bowl with it, as does the juice of 1 lime. The whole thing I stir with the wand creamy-liquid, it takes a while, but the faithful device does not give up even in these tropical temperatures. So, now season with cumin, chili, salt, pepper - and with a good dash of olive oil (the good one, not the stuff for guests). Mix everything again and the refreshing soup is ready. Who wants, puts it again cold until the meal, then evtl again nachwürz.

As a decoration I add a nasturtium flower, a few pieces of tomato, a steamed chard stem and bread toasted with curry.

Very pleasant cold soup, without the usual for me unpleasantly spicy raw peppers and without cucumbers.

green gazpacho with nasturtium flowers