Green tomato gazpacho

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Oy vey. Moving with a toddler is no joke. Sorry for my long absence, but the transition from city mice to country mice has not been smooth. There have been tumbles down the stairs, back injuries (not from the stair tumbles), and one almost oven fire that has rendered our fancy-schmancy range useless until further notice. However, we've had incredible support from our families who have driven hours and hours to stay with us on air mattresses and barely-made beds in rooms with no curtains. If you're reading this family: THANK YOU.

If you're in any situation in which you can't/ won't/ don't want to use the oven or stove, but have a blender on hand, make this soup. It's so fast and tasty and a great way to eat a huge amount of veggies without making a salad. This is literally a 10-minute meal, which is helpful when you want to eat something healthy in the shortest time possible and using the least amount of brainpower to prepare.

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Green tomato gazpacho

3 large green tomatoes, (about 1.5-2 lbs)
1 large zucchini, (about ¾ -1 lb)
5-6 scallions (green and white parts)
½ cup olive oil
7 Tbsp red wine vinegar (1/3 cup +1 Tbsp)
½ tsp salt

Roughly chop all ingredients and add to a blender. Blend on high for 5 minutes. Taste and adjust seasonings. If you want a really thin soup, add water 1 Tbsp at a time until you’ve reached your desired consistency. Conversely, if the soup is too thin, add small chunks of extra zucchini, stale bread, or avocado and blend until you’ve reached your desired thickness.

Yield: 6-7 cups of soup (about 3 lbs)

Pesto

The tomatoes just looked pretty. M didn't eat them. #meandthemoose #pesto #pasta

M may or may not have an allergy to tomatoes. It's not a strong enough reaction that we need to see an allergist. But as a kid, M's dad broke out in rashes after eating tomatoes, so the first time he showed the same signs, we assumed he was allergic and put the kibbosh on this rosy nightshade. Which means that we're always looking for alternatives to tomato-based sauces: Enter, pesto. This recipe is a little tamer for a developing palette. M isn't into the strong flavor of raw garlic, so this pesto uses both roasted garlic and roasted garlic oil. We combine it with all varieties of pasta and veg. (One favorite is roasted butternut squash, bocconcini, and mini wagon wheel pasta.) Pictured above are teeny tiny Trader Joe's ravioli. Added bonus: This pesto is dairy free so we've eaten a lot of it during our Whole 30!

Pesto is easy, quick, and goes with pasta or zings up any poultry, meat, or fish. #meandthemoose #pesto #pasta #sauce

Pesto

1 cup tightly packed fresh basil
2- 3 garlic cloves
3 Tbs olive oil
2 Tbs roasted garlic oil
1 tsp lemon juice
1/4 cup toasted almonds, walnuts, or cashews

To roast the garlic: Pre-heat the oven to 350 degrees. Peel the garlic cloves (chop in half if they're extra large). Place in an oven-proof bowl or container (I usually use a small glass Ball Jar on a cookie sheet in case of spillage) and fill a container with oil until it covers the garlic completely. Place the uncovered container in the oven and roast until cloves are soft and fragrant, about 8 minutes. Check the garlic frequently (like, every two minutes) to prevent scorching.

While the garlic is roasting, toast the nuts. Feel free to throw them into the oven with the garlic, but again, keep a close eye to prevent burning. Our oven usually does the job in about 4-5 minutes. 

Place the basil, roasted garlic cloves, toasted nuts, and lemon juice in a blender or food processor. In a slow stream, add plain olive oil and roasted garlic oil while blending (if possible- if using a tiny food processor without a window in the top, just add the oils and whizz everything together).