1 + 4 Markon First Crop Cucumbers, 1 peeled and seeded; 4 cut into cups (see photo)
1 Markon First Crop Red Bell Pepper, chopped
1 large Markon First Crop Tomato, chopped
½ cup Markon First Crop Red Onions, minced
½ cup Ready-Set-Serve Washed & Trimmed Cilantro
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
3 cups tomato juice
¼ cup Champagne vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste
Combine one cucumber, red bell pepper, the tomatoes, onions, cilantro, and garlic in a food processor; pulse until coarsely chopped.
In a large bowl, mix with tomato juice, vinegar, olive oil, salt and pepper; stir and chill overnight.
Serve cold gazpacho in cucumber cups; two per person.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.