Easy Cucumber Gazpacho

There were cucumbers again in my CSA box this week. At first, my heart sank. Cucumbers again? There are only so many Greek salads one can eat in a summer, after all. And who knows what else to do with a billion cucumbers. Cucumber sandwiches for a small army? Vegetable carving? Gazpacho?

Gazpacho.

This recipe was made by breeding this one with this one. The result is rather gorgeous: The avocado provides a subtle creaminess that elevates the whole thing from normal to dreamy.

Make it. It's insanely easy and insanely delicious, and how often do those two things go hand in hand?

Ingredients
3-4 scallions, white and light green parts, cut into pieces
1 small clove garlic, pressed
2 cucumbers, peeled and cut into a few pieces
(if you have oddly sized CSA box cucumbers, just estimate roughly about how many you'd need to make up an average-sized, supermarket cucumber)
5-6 tbsp coarsely chopped fresh basil
1 red gypsy pepper or 1/2 red bell pepper, cut into a few pieces
1 1/2 tbsp olive oil
1 tsp kosher salt
Freshly ground black pepper to taste
Pinch cayenne if you'd like a bit of spice
Chives (optional) for garnish

Blend all the ingredients except the chives in a food processor until smooth. Adjust basil, salt, and pepper to taste (you want to be able to taste the basil without it being overpowering. If you can taste the basil but the soup still tastes a little bland, you can turn up the volume with a bit more salt).

Serve immediately or chill until you're ready for it. Just before serving, garnish with snipped chives and a drizzle of high quality olive oil.

Serves 2-4, depending on whether you're going for bowls or smaller cups.

Fish Curry with Gypsy Peppers

The thing about wandering the streets of Paris in search of various foodie quests nominated by the brilliant Clothilde Dusoulier is that one must be prepared to carry back armfuls of freshly baked bread and goat cheese with pressed fig and brilliant red globes of plum tomatoes still on the vine. And, if you stumble into Goumanyat, spices. After gazing with deep longing at the saffron honey and sniffing every spice and pepper packed into their sniff bar, we left with a bag full of treasures, including the most amazing curry ever.

Seriously. The most amazing. Go to Paris and see. (I know. Such terrible homework assignments.)

Post Paris, come home and make this.

Ingredients
Olive oil
1 large or 2 small shallots, chopped (about 4 tbsp)
2 cloves garlic, chopped
1 tsp grated or minced ginger
2 spoonfuls of good-quality curry powder
4 gypsy peppers, sliced lengthwise into strips (or sub 2 bell peppers)
1 zucchini, quartered lengthwise and thickly sliced
4 tbsp coconut milk
Chicken or veggie broth
About .6 lbs opah (moonfish), tilapia, or salmon, cut into 1-2" cubes (you want them all about the same size so they cook in the same amount of time)
A few leaves of cilantro, for garnish (optional)

Heat a pan over medium heat. Add a glug of olive oil and sauté half the shallot, half the garlic, and all of the ginger until they soften slightly. Add a spoonful of curry powder, stir for about 10 seconds till it turns fragrant, then add the veggies and toss to coat. Sauté for a minute, adding a little more oil if necessary, then add 2 tbsp coconut milk, a slosh of broth, and a pinch of salt. Stir, bring to a simmer, and cover the pan. Turn the heat down slightly and let cook about 10 minutes, stirring occasionally, until the peppers soften their shape and the zucchini is tender. Set aside.

Meanwhile, heat another pan over medium heat, add a generous glug of olive oil, and sauté the remaining shallot and garlic until they soften. Add a spoonful of curry powder, toast for about 10 seconds, then add the fish. Sprinkle with salt, stir, and saute until it's cooked on all sides. Add 2 tbsp coconut milk, a generous slosh or two of broth (you want enough to make some sauce to spoon over your rice), and simmer, stirring occasionally, until the fish is just barely cooked through.

Serve the fish and veggies together (you can mix them in a pan or just layer them in bowls) with brown rice and a glass of Barbera.

Serves 2.