Gazpacho is my absolute favorite summertime food. But because the cornerstone of the dish is ripe, juicy tomatoes, I only get to make it a few months out of the year. When it’s that time, I go buy tomatoes by the flat at the farmers market (negotiating like a crazy pirate woman) and keep a couple gallons in my fridge at all times so I can guzzle a glass for breakfast, have a bowl for lunch, drink a cup-full as a snack when I get home and — you guess it — slurp up a big bowl-full for dinner.
Well, unfortunately, tomatoes are not “exotic” enough for this blog (no offense, tomatoes of the world). And they’re not in season yet anyways. But where there’s a will there’s a way, and boy do I have a will for gazpacho.
When I saw this green papaya at Berkeley Bowl I thought, “hmmmm…” and then I thought “heeeeeey!!!!” when the idea struck that I could make gazpacho out of it. Cucumbers, green pepper, garlic, and tanginess are what goes into gazpacho, and I have also enjoyed all of those paired with green papaya in East Asian dishes.
The key to a good gazpacho is blending the olive oil, garlic, salt, and vinegar first in a good blender so that the olive oil emulsifies into a creamy elixir of the gods that will permeate the whole dish. Once you’ve blended those ingredients, you can start heaving the rest of the ingredients in the blender in no specific order. Because I like to make big batches all at once, this usually requires a couple blender-fulls, which would mean you’d need to save some of the liquid to distribute in each batch. I pour each batch into one “master mixing pot” that I stir, taste, adjust the seasoning, and then blend the whole thing all over again to get it really smooth and creamy.
This exotic version of gazpacho happens to be even more healthy than the original. That’s because papaya is a super food, not to mention the mother of all super foods — avocados — which, along with the olive oil, pack this gazpacho full of omega fatty acids. Green papaya is just a papaya in its unripened state, most commonly used for cooking because it is very hard and not at all sweet. But the green papaya is even healthier than the ripened papaya because a) it has much less sugar, and b) it is much higher in papain, a powerful enzyme that helps us digest protein and keep the gut healthy. It’s also a great source of so many vitamins and minerals like copper, magnesium, folate, potassium, and vitamins A and C. And with 5 grams of fiber per serving, it fills you up, protects you from cancer and heart disease, and keeps things moving!
So blend up a big batch of this gazpacho and enjoy as much as you want of it, guilt-free, on a hot summer day. I served mine with a drizzle of crème fraîche with fresh mint, but that’s just being fancy. It’s just as good straight out of the ladle.
Green Papaya Gazpacho
- 1 clove garlic
- 1/4 teaspoon ground cumin
- 1.5 teaspoons sea salt
- 1/3 cup lime juice (about 3 limes)
- 1/4 cup white balsamic vinegar
- 1/3 cup good olive oil
- 1 medium to large cucumber, peeled and sliced
- 1 green bell pepper, seeded and sliced
- 1/2 green papaya, peeled, seeds removed, and cubed (about ~3 cups cubed)
- 1 small avocado, flesh only
- 3 cups water
- 1 jalapeno pepper, seeded and sliced
Put the garlic, olive oil, vinegar, lime juice, cumin, and salt in a good blender and blend until frothy and emulsified. Then, add the sliced vegetables in batches, using some of the water with each batch, and blend each batch until smooth. Pour the contents of each batch into a large pot, bowl or pitcher to serve as a mixing container. Once all the ingredients have been blended and poured into the mixing container, stir it and taste. Adjust the seasoning by adding more salt, more acid (lime juice or vinegar) or more water depending on your preference. Once the seasoning is to your liking, put the mixture back into the blender to blend through one more time to obtain a smooth and creamy texture. Chill in the fridge before serving.
Optional: you can serve this with a drizzle of crème fraîche into which you stir fresh chopped mint.