RICHMOND, Va. - Resident Foodie Shayne Rogers, AKA Chef Shon-YAY, joined us in the kitchen with a refreshing Shaynefully Delicious Garden Fresh Green Gazpacho.
Green Gazpacho
2 c cucumbers, seeded and chopped
½ c bell pepper, seeded and chopped
½ c onion, chopped
1 c arugula
½ c fresh basil
1 garlic clove, crushed
2 T olive oil
2 T sherry vinegar
1 c cubed bread
1 ½ c. cold water
Salt and pepper
olive oil and crusty bread for serving
Cucumber relish
1c finely chopped cucumbers
1T sherry vinegar
Chopped basil
Salt and pepper
Toss bread into water to soften. Combine cucumbers, pepper, onion, arugula, basil, garlic, olive oil and vinegar in food processor. Pulse 8-10 times until it is at your desire consistency. Add oil, vinegar, bread and water and salt and pepper to taste. Process quickly until the soup is well combined. Chill for at least 2 hours or up to 2 days. Combine the relish ingredients. Divide the chilled soup between four bowls, top with relish and a drizzle of olive oil.
