Oh, in November you want recipes that give you an excuse to turn on the oven?  What do you think this was all about?  Sorry, this one is too good not to share, even if the season seems a little off.  And I know there are readers out there in Penang and Australia where it is very much NOT oven weather.  This is good in that it takes 5 minutes to make.  Good in that I recognize all the ingredients as wonderful for you stuff, and yet Miles slurps it down bowl after bowl.  Good as in keeps in the fridge for days, has a relatively adaptable ingredient list, is a delicious guilt-free snack, doubles as a sauce, need I go on?  Oh, it tastes GOOD.

I served this along side our mole enchiladas, and it provided just the right amount of cooling needed for a hearty dish.  If you absolutely must, turn on the oven and roast up a shoulder of lamb with a side of moroccan spiced sweet potatoes.  Serve this soup on the side, garnished with ruby red pomegranate seeds.  Now, how’s that for seasonally festive?

Green Gazpacho

  • 1 large cucumber, seeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 1 avocado, pitted and chopped
  • 2 cloves garlic, peeled and rough chopped
  • 1 cup plain yogurt
  • 1 bunch mint, picked from stems
  • about 5 spring onions, rough chopped
  • juice of one lemon
  • salt and pepper
  1. Place all ingredients in a blender.  Blend on high until liquified.  Taste to adjust lemon, salt and pepper.  Chill for a couple hours and enjoy!