Recipe: Epazote Gazpacho

April 29th 2011 By: bseek in

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This week we attempted to throw Sasha a curve ball with some Epazote as her ingredient. Not only did she have no problem with it, she hit a home-run with this awesome gazpacho. I know your mouths are watering looking at the photos of this dish so with no further a due, I turn it over to Sasha for your recipe.

Epa-what? Epazote! Most people have had fleeting experiences with epazote- a delicious herby green common to mexican food. Today, we’re taking this yummy green and enjoying it in it’s purest form- RAW! Granted, too much of this lovely herb can overwhelm the palette, but with the right touch the eater is rewarded with a joyous explosion of minty.....sagey....epazotey goodness :)

What you’ll need:

6-8 Large Cucumbers

3 Large Avocados

3 limes- juiced and zested

2 teaspoons of chopped fresh, tender rosemary (it grows all over the place in AZ, worth having in a backyard garden!)

2-3 large leaves of basil

4-6 large leaves of epazote

1/2 cup chopped red pepper

1/4 cup chopped scallion

pinch of salt and pepper to taste

And here’s what you’ll do:

Juice all but two of the cucumbers- if you don’t have a juicer, put the cucumbers into the blender with a wee bit of water and pulverize. Once pureed put this mix into a cheese cloth and squeeze (and SAVE!) the juice. the left over pulp is really good for muffins, etc.. but will be a little bitter with all of the skins to be in the soup.

Puree this juice in a blender with the avocados, herbs, zest and juice of the limes- salt and pepper as well! Now peel and de-seed the remaining cucumbers- chop these as you’d like. Put half into the blender with the puree, and then mix in the chopped pepper and scallion, top your gazpacho with the remaining de-seeded/peeled cucumber and enjoy! Heads up- If you can manage it (I rarely do) your soup will taste even better after an hour in the fridge!

Love, Happiness & Health!
Sasha