Pickled Zucchini Gazpacho Recipes

REFRIGERATOR PICKLED ZUCCHINI RECIPE

Steps:

• Wash jars and lids with hot soapy water and rinse well.
• You can also then pour boiling water into the jars to ensure all the soup is out.
• Let air dry, or dry with a cloth.
• Wash and dry zucchini.
• Slice into ribbons.
• Place in a colander, sprinkle with salt, mix with your hands to distribute.
• Let sit for 10-15 minutes to drain excess liquid.DO NOT RINSE (that is why I did not add salt to the brine).
• Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
• Pack tightly into jars, leaving a bit of room at the top.
• Combine vinegar, water, sugar and pickling spice into a small pot.
• Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
• Remove from heat, and let cool for a couple of minutes.
• Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
• Be sure to add some of the pickling spice throughout the jar.
• Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
• Tightly seal.
• Let cool to room temperature, then place in the refrigerator.Let sit in the fridge for at least 24 hours (the longer the better).

ZUCCHINI GAZPACHO

Steps:

• Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.
• In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.
• Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice.
• The soup can be kept chilled in the fridge.

PICKLED-ZUCCHINI GAZPACHO

Steps:

• Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.