Green Gazpacho Sauce
Fresh and green, this sauce is a perfect accompaniment to grilled fish.
- Yield: Makes about 2 cups
Source: Martha Stewart Weddings, Summer 2002
- 1 small zucchini (about 6 ounces), seeded and diced
- 1/2 cucumber (about 5 ounces), peeled, seeded, and diced
- 3 tablespoons finely diced celery
- 1/4 small green bell pepper, ribs and seeds removed, and diced
- 3 tablespoons finely chopped scallions
- 1 garlic clove, sliced in half
- 1 tablespoon finely chopped seeded jalapeno pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- Dash of hot-pepper sauce
- 2 tablespoons fresh lemon juice
- Coarse salt and freshly ground pepper
- 3 small tomatillos, husked and washed
- 1/4 cup fresh basil leaves, rinsed, dried
- 1/2 avocado, pitted and peeled
- 2 tablespoons rice-wine vinegar
- 1 cup homemade or low-sodium canned vegetable stock
In a medium bowl, mix half the zucchini, half the cucumber, the celery, green pepper, scallions, garlic, jalapeno, parsley, oil, sherry vinegar, hot sauce, 1 tablespoon lemon juice, and salt and pepper. Cover with plastic; refrigerate overnight.
Preheat oven to 400 degrees. Place tomatillos on a rimmed baking sheet; roast until softened and browned in spots, about 25 minutes. Roughly chop; add to bowl of marinated vegetables with remaining zucchini and cucumber. Return bowl to refrigerator to chill 2 to 3 hours.
Blanch basil in boiling water 30 seconds; transfer to blender, and add marinated vegetables, avocado, and rice-wine vinegar. Puree while slowly adding stock. Season with remaining lemon juice, salt, and pepper. Refrigerate, covered, until ready to serve, up to 1 day.