Wednesday, July 5, 2017

June supper club: Early summer family picknick

In June, we met in Shoup Park in Los Altos for a family picknick.

I (Katharina) brough meat balls and honey-wheat bread:



Rebecca brought a chickpea salad:


Lauren made green gazpacho:



Green Grape and Marcona Almond Gazpacho

Most people think tomato when they hear gazpacho, but there's no tomato in sight here. This version of Spain's classic white gazpacho features cucumber and green grapes, thickened with a few luscious marcona almonds to a silky creaminess.

Ingredients

    1 large garlic clove
    2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), plus 1/4 cup finely diced peeled cucumber, for garnish
    1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish
    3/4 cup marcona almonds
    3 cups crustless 1/2-inch dice of good white bread (Used Alfaro's Pullman style white bread)
    4 scallions, white and tender green parts, cut into 1-inch lengths
    1 cup packed watercress leaves (Used Arugula as no water cress available)
    1/2 cup cold water
    1/4 cup extra-virgin olive oil
    2 tablespoons sherry vinegar
    Salt and freshly ground pepper

Instructions
  1. In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.
  2. In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
  3. To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.


Kim brought a baked dessert:


Sara's family brought various dishes, including pork loin, beans and carrots, and tomato salad: