I wasn’t much of a gardener until I met Mike. When we were renting apartments in the city, although our space was limited, he always made a point to plant herbs and veggies where he could find the space. I was always so impressed with how well he knew his way around a kitchen and how much he knew about planting and growing our own food. Needless to say, my life has changed quite a bit since meeting him. My personal and professional life is now centered around food and Mike is a big part of that.
This year we decided to add tomatillos to our garden list. I’m very excited about this because Mike makes an incredible tomatillo salsa and I recently discovered this super easy Tomatillo Gazpacho recipe. I grabbed a bunch of tomatillos from the market since our garden is still in the early stages of growth and I was excited about how quickly this recipe comes together. Gazpacho is such a great summer soup because it’s served chilled and tastes like a fresh garden.
I cannot wait to see how we do with the tomatillos this year. There is something so rewarding about needing ingredients for a recipe and being able to walk out in to the garden to get them. It makes the effort of starting and maintaining a garden totally worth it. And, being able to share this with my hubberino makes it one of my favorite things about summer.
What are some of your favorite things to grow in your garden?
For the ever-so-popular overhead shots in photography, I usually use a smaller aperture (larger f-stop). This helps keep everything on the table sharp and in focus so those delicious details are nice and crisp. I tend to use f9 or higher for overhead shots when I want everything in focus.
2 tablespoons extra-virgin olive oil, divided
3 cloves of garlic, minced
1 seedless cucumber
1 avocado, halved and pitted
1 pound of tomatillos (roughly 5-6), dehusked and chopped
1 green bell pepper, chopped
1-2 jalapeños, seeded and chopped
1 15-ounce can reduced-sodium chicken broth or vegetable broth
1 teaspoon of sugar
1/4 teaspoon salt
12 ounces cooked, peeled and devained shrimp
2 scallions, finely chopped
1. Heat 1 tablespoon oil in a small nonstick pan over medium heat.
2. Add garlic and cook, stirring, until just beginning to brown, 1 minute or so. Remove from the heat.
3. Coarsely chop half the cucumber and half the avocado and place in a food processor.
4. Add tomatillos, bell pepper, jalapeño and the garlic. Process until smooth.
5. Transfer to a large bowl; stir in broth, sugar and salt.
6. Dice the remaining cucumber and avocado and place in a medium bowl.
7. Add shrimp and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
8. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.
All images © Regan Baroni 2016.