Rhubarb and Cucumber Gazpacho
An ultra-refreshing, brightly flavored chilled soup recipe from Lauralyn Rosenberger of Elemeno.
Ingredients
1/3 cup neutral cooking oil
1 small onion (or 4-5 spring onion bulbs), chopped
1 green garlic stalk, chopped (mostly white, reserve green parts)
5 medium stalks of rhubarb, cut 1/2 in pieces (reserve brightest red parts)
1/4 cup oats
1/2 - 1 teaspoon crushed red chili pepper
2 medium cucumbers, cut 1/2 in pieces (reserve 2-inch piece)
1 teaspoon Kosher salt
2 tablespoons fresh mint, finely chopped
1 teaspoon honey, optional
Directions
Toast oats in a dry pan. Shake and stir them frequently (either in the oven or over the stove top) until lightly golden brown and fragrant. Be careful not to burn them. You will smell if you have. Pour into a small bowl once toasty and set off to the side.
Add oil to the same pan and heat over medium heat. Lightly sauté onion and green garlic bulb until soft.
Add rhubarb, chili flakes, and toasted oats. Add enough water so the rhubarb is just barely covered. Let the mixture cook until rhubarb and oats are soft, about 10 minutes.
Turn off heat once everything is cooked thoroughly. Stir in the uncooked, cold cucumber pieces and an additional cup of water. Use a food processor, blender, or immersion blender to process until smooth.
Add cold water until you reach your desired consistency. It should be thin like soup, not thick like oatmeal. Taste and adjust seasonings. Add more salt or pepper flakes, if desired.
Store in the refrigerator until completely chilled (about 1 hour).
Finely chop reserved green part of green garlic, red parts of rhubarb, and the 2 inch piece of cucumber and combine in a small bowl with fresh mint.
Serve soup with a drizzle of honey and a quarter of the mint mixture.
Suggestions
Lauren keeps it local. She recommends sunflower oil from Driftless Organics and oats from Snug Haven.
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