As winter beats a hasty retreat here in the Northeast, my thoughts are turning to vibrant, fresh and lighter spring dishes. While this gazpacho sauce is certainly something that you could make year round, it's bright-green hue just screams spring, don't you think?
I first saw this recipe in Bon Appétit a few years back, and the sauce looked so beautiful that I knew I'd have to try it one day. Be careful not to over-process the sauce as the crunch from the cukes adds a welcome texture to the finished dish, but by all means play with the other ingredients to make this plate your own. Feel like adding basil, tarragon, thyme, or dill to the sauce? Go ahead….I'll never tell.