Recipe from 2003 intern Marie.
The dictionary says that gazpacho has to have tomatoes in it, but I’m invoking poetic license here. The interns served this green one up for one of our farm dinners.
4 garlic tops, or a few cloves of garlic
1-2 Tbsp. olive oil
5-7 small summer squash—I used a mixture of green zucchini and mid-east squash
1 or 2 potatoes
1 c. milk or plain soymilk
4 c. water or vegetable stock
salt, pepper, and fresh parsley to taste
plain yogurt as garnish
Sauté the garlic and the white parts of the scallions using olive oil in a large heavy pot. Add chopped zucchini and cook until slightly tender, 6-8 minutes.
Cube potatoes and cook in boiling water until just done, then add to zucchini. Add water or vegetable stock to vegetables and stir well.
Bring to a boil then reduce heat to low, adding the milk, salt, pepper, and parsley to taste.
Add the soup in small batches to a food processor. Blend until creamy, transferring to another pot or serving dish. Once the consistency is to your liking, cover the soup and refrigerate it until it is ready to be served.
Use the green parts of the scallions and the yogurt as garnish, and serve the soup with bread or crackers and a leafy, herby green salad for a cool summer meal.