Green tomato gazpacho

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty gazpacho.

Take me to the recipe!

Oy. 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.

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

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.

A couple of notes:

• This soup is kind of chunky and I prefer it that way. I think gazpacho without chunks can sometimes taste like tomato juice, but not in a good way. If you feel differently, absolutely strain out the chunks! The overall yield will be about half.

• .This soup is very customizable. I like to serve it over toasted chunks of bread. It’s also delicious with some basil or cilantro blended in, with a drizzle of roasted garlic oil, with some tomatillos blended in for a little tartness, or with some tortilla chips and Cotija cheese sprinkled on top.

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Green tomato gazpacho

Time: 5 minutes, plus more if you strain the soup
Yield: 6-7 cups (about half of that if you strain it)

3 large green tomatoes, (about 1.5-2 lbs; sub in some tomatillos if you have them! )
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.

Kid-friendly Pesto

Basic pesto is so easy and elevates any dish, even for toddlers and littles. #meandthemoose #pesto #pasta

Basic pesto sauce is so easy! It lasts forever in the fridge, freezes beautifully and makes everything from soup to sandwiches to pizza taste that much better.

Take me to the pesto!

Really pack that cup of basil for this kid-friend, quick pasta sauce. #meandthemoose #pestorecipe #pesto #easyrecipe

Pesto is simply the best-o, no? I hate myself for writing that.

But seriously, I LOVE pesto. While I’m not the best gardener (though I’m working on it!), basil has always thrived in our yard, so we’re on a constant pesto rotation during the summer and early fall.

And since kid palettes don’t always love the strong flavor of raw garlic, I quickly roast some to make it sweeter and milder. (Check out my reel for a wee tutorial.) That way, you can use a tiny bit of raw garlic and as much roasted garlic and roasted garlic oil as you like for a really complex and layered garlic flavor that littles and bigs will both enjoy.

Added bonus: This pesto is dairy optional!

Kid-friendly pesto

This pesto uses roasted garlic and roasted garlic oil to make it a little easier on a kid’s developing palette and to create a complex garlic flavor for grownups to enjoy.

Kid-friendly pesto

This pesto uses roasted garlic and roasted garlic oil to make it easier on a kid’s developing palette and makes a complex garlic flavor for the grownups as well.

Kid-friendly Pesto

Time: 30 minutes, mostly active
Yield: about 1/2-3/4 cup of pesto (enough for about 1/2-2/3 a 1lb box of pasta)

1 cup tightly packed fresh basil leaves
3 large roasted garlic cloves (or more)
1 very small raw garlic clove
3-4 Tbsp olive oil
2 Tbsp roasted garlic oil (or more)
1-2 tsp lemon juice
1/4 cup toasted almonds, walnuts, or cashews (walnuts our my preference)
1/2 tsp sea salt (to taste)
Optional: up to 1/3 cup grated Parmesan cheese

To roast the garlic: Pre-heat the oven to 375 degrees. Smash the garlic cloves (chop in half if they're extra large). Don’t worry about the skins- they’ll come right off after cooking. 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 with oil just until it covers the garlic completely. Place the uncovered container in the oven and roast until lots of tiny bubbles are popping aggressively around the cloves, about 6-8 minutes, depending on your oven. Check the garlic frequently (like, every two minutes) to prevent overcooking. Let stand for about 20 minutes or until cool enough to handle.

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 minutes. 

Place the basil, roasted garlic cloves, raw garlic clove, toasted nuts, lemon juice, and cheese (if using) in a blender or food processor. In a slow stream, add plain olive oil and roasted garlic oil while blending (if using a tiny food processor without a window in the top, just add the oils and whizz everything together). Taste for seasoning and add salt. Blend again.

Freezer tip: I love to freeze pesto in covered ice cube trays.