Jan Norris: Food and Florida

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Perfect Summer Cooler: Romaine Gazpacho Recipe from Victoria Amory

June 11th, 2010 · No Comments

Romaine gazpacho /photo by Victoria Amory

A delightful food blogger (and cookbook author) from Palm Beach, Victoria Amory, has created this surprisingly yummy romaine gazpacho. It’s great chilled, with more flavor than you might imagine, and low-cal, too – made with yogurt instead of heavy cream.

She’s generously allowed me to post the recipe on my site, but I do urge you to visit her very pretty blog to pick up others you might enjoy as well.

Romaine is from her garden

She’s a gardener, and the lettuces and herbs she picks daily from her own beds. Victoria writes: “I use low-fat, plain yogurt as it yields a finer and thinner consistency and it fits with my ‘skinny delicious’ plan.

“This bright green soup is so delicious it seems impossible it could be good for you, too. The flavor of crisp romaine lettuce is freshness itself and the creamy consistency of yogurt is the perfect base.

“I also make this soup using other greens like baby spinach, watercress or arugula. Strain it through a medium sieve to make as smooth as velvet. A sprinkling of fresh herbs as garnish enhances the green palette.”

Victoria Amory’s Green Gazpacho

  • 2 heads romaine lettuce, well cleaned
  • 2 cups plain yogurt (use low or non-fat)
  • 1 clove garlic
  • 1/2 cup fresh mixed herbs, such as parsley, mint and basil
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

In a blender and working in batches, purée the lettuce, yogurt, garlic, herbs, olive oil, and lemon juice until smooth. Add a little water, if necessary, to achieve the consistency of vichyssoise.

 Strain the soup through a medium sieve into a bowl and chill until ready to serve. Ladle into shallow rimmed soup bowls and garnish with fresh chopped soft herbs.

Makes 4 servings.

Jan’s note: I like a blend of romaine and arugula – the arugula has a bite and more flavor than romaine, but alone, it’s too bitter for some. Add 1 chopped shallot and a dash of cayenne to give it more zing if going with the romaine alone.

Serve some cheese crostini with it, along with a glass of chilled sauterne, and it’s a lovely twilight meal for the patio.

Tags: Recipes: What's Cooking!

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