the season we’ve named spring: initially a quiet flirtation of color and coy, breezy murmurs. hints that she was the answer to the ache of a long winter. we waited, flirted back, and often experienced static. a much belated appearance made her a legend at best. we questioned theory versus practice. occasionally i’d step outside and watch snow fall unabashed into my glass – a meter to measure patience. and what was once the brevity of an unsure change in season, is now a bloom of fit, tantrum, and tendril.
the over-wintered garlic is growing tall and strong, anchored deeply against the swell of our recent winds. a recent thinning yielded a beautiful template in which to celebrate the beginnings with. young, green garlic is quite mild but not without flavor. pungent, but mellow on the bite. in an effort to welcome a long-awaited shift in atmosphere – gazpacho. flavors borrowed from the delightful white – almond, bread, grape. and married: green garlic, dill, lemon. the result is rich and poetic, a manifestation of feeling and a celebration of time.
- green garlic gazpacho
- 1½ cups marcona almonds (plus more for garnish)
- 1 bunch of young garlic, bulbs and green stalks chopped
- 1 tbl fresh dill (plus more for garnish)
- 1½ cups of green grapes (plus more for garnish)
- 6 inch piece of baguette, torn (the rest reserved)
- 2 cups of ice water, divided
- ½ cup olive oil
- 2 tbl sherry cooking wine
- 2 tbl lemon juice
- in a large blender combine almonds, garlic, dill, grapes, torn baguette, and 1 cup of ice water. blend on high power until all ingredients have combined and formed a light green soup. with the motor running, slowly add the remaining ice water and olive oil until soup has reached the consistency of a light cream. lastly, add the sherry and lemon juice.
- chill soup two hours in refrigerator.
- cube remaining baguette and toss with a drizzle of olive oil. heat oven to 350 degrees and toast bread 10-15 minutes, until golden.
- serve soup chilled, garnished with crouton, almond, grape, and dill.