I have been absent for quite a while, and I missed you. I missed being here, talking about food. And I missed cooking, too.
You might remember me talking about going to France for a while. And even now, what feels like a year after, I still owe you photos and tales from the land of fabulous food. I'd love to share, and plan to get back to it.
I have been away some more, though, keeping myself away from the computer for another week. I spent one week cooking for 22 kids at a camp, together with my boyfriend. It has been a exhausting but rewarding week.
And the days in between, those I did not spend working, were spent at my boyfriend's family's chalet, where the days are long and lazy, and the computers turned off, for the most part.
I am happy to be back, for now. And I'd love to share this recipe for a green gazpacho with you. I saw this recipe in Ottolenghi's cookbook Plenty just yesterday, and loved the concept of a green gazpacho. And I really liked how these different ingredients worked together to create a soup that tastes like gazpacho, but is still different. I wasn't too sure about the celery in the beginning, but it really blended in nicely. I changed quite a few things, though, some out of laziness, because a gazpacho recipe really should be easy to throw together. Most notably, I refuse to add more than one clove of garlic to a gazpacho, contrary to what you might believe me to do, considering the name of this blog. But adding four cloves of garlic, uncooked, and puree them into this delicate soup, it just destroys the flavor. If you do like your gazpacho to be garlicky, though, add more garlic to your liking. One more thing, last February in Spain, we were served gazpacho as a drink, to accompany the meal we ate. I love this concept, and if you want to try it, you should be adding more water than I suggest in this recipe, to make the gazpacho drinkable.