Cucumber Gazpacho

This summer has been a scorcher so far!  What better on a hot day then a chilled soup?  Cucumbers are in abundance at the farmers market so a refreshing gazpacho recipe seemed very appropriate to share this week.  Spice it up to your liking, you can even garnish with some cooked shrimp!

Makes 6 servings

8 cups Cucumbers, peeled, seeded, and chopped (about 4 large)

2 cups Green peppers, seeded and chopped*

2 Scallions, white and green parts, chopped

1 clove garlic

1 cup Vegetable stock

2 tablespoons Red wine vinegar

Juice of 1/2 Lemon

1 tablespoon Fresh mint

2 tablespoons Fresh Italian parsley

1 teaspoon Kosher salt

1 teaspoon Tabasco sauce (or more to taste)

Extra Virgin Olive Oil

Ground Black pepper

Process all of the ingredients except the olive oil and black pepper in a blender or food processor until smooth (you may have to process in batches).  Taste for heat and salt preference, cover and chill at least 4 hours or overnight.

Serve in individual bowls, top with fresh ground pepper and drizzle with a good quality olive oil.

* Feel free to add a spicy pepper too.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Mushroom Lettuce Wraps

Mushrooms are full of nutrients and low in calories.  The actual micronutrients differ by variety, but can include potassium, selenium and copper. Mushrooms also have energy releasing B-complex vitamins riboflavin, niacin and pantothenic acid.  Mushrooms can even include vitamin D if they are exposed to UV light at harvest time. Want to learn more about some benefits of mushrooms? Check out this Food and Nutrition Magazine article: Mushrooms: Taste of the Earth.

Here is my quick lettuce wrap preparation that includes mushrooms and other local veggies.  This is a delicious choice on a hot summer evening or a Meatless Monday.  This is one of those recipes where you have carte blanche and can include any extra veggies you may have on hand too!

Makes 4 servings

Boston or Butter Lettuce leaves, washed

Sauce:

½ cup vegetable stock

1 tablespoon Low sodium Soy sauce

1 teaspoon Sesame oil

1 teaspoon Sherry or Rice Wine

½ teaspoon Fish sauce

1 tablespoon Rice wine vinegar

1 teaspoon Cornstarch

Filling:

2 tablespoons Canola oil

1 cloves Garlic, minced

1 teaspoon ginger, grated

2 Scallions, white and green parts, sliced

1 cup cabbage (any variety), finely diced

1 cup celery, finely diced

2 cups assorted mushrooms (shitake, oyster, etc.) finely diced

Garnish ideas:

Grated Carrot

Cilantro

Bean spouts

Grated Cucumber

Sriracha

In a jar, or other screw-top container, add all sauce ingredients and shake to incorporate cornstarch.  Reserve.

In a wok or large skillet heat oil over medium heat, add garlic and ginger.  Cook about one minute.

Add remainder of filling vegetables and stir-fry until vegetables are just tender, about 5 minutes. 

Push filling to one side of the pan to expose the bottom and creating a place to cook the sauce. Shake the sauce in the jar again then raise the heat in the pan and add the sauce to the exposed area.

Once the sauce comes to a boil, incorporate it with the vegetables and serve on a platter along side the lettuce and garnishes.  Allow your guests build their own wraps.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil