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Gazpacho Verde Recipe: Refreshing, Late Summer Goodness

Gazpacho Verde

Chilled summer soup recipe with a taste of the Islands.

Late summer is here, the grill is fired up, and backyard barbecues are in full swing. Why not offer something healthy and delicious and bring a taste of summer with Pink Sands Resort’s Gazpacho Verde, a Bahamas twist on the Mediterranean classic? This cold soup is a perfectly refreshing side dish for a hot day – and, with less than 200 calories, you can still feel confident heading to the beach.

The mastermind behind the recipe is Pink Sands’ new Chef Ed Boncich, a former executive chef at Bobby Flay’s Mesa Grill in NYC. He’s creating a new Bahamian menu with locally-sourced ingredients that have a Mediterranean spin honoring his Croatian roots. Pink Sands Resort is an 18-acre haven offering 25 pastel-colored cottages and a three-mile strip of pink sand on Harbour Island in the Bahamas.

Recipe courtesy Chef Ed Boncich, Pink Sands Resort,

1 English cucumber

½ red onion

4 green peppers (sweet)

4 tomatillos (paper-like skin peeled off)

1 avocado

2-3oz rice wine vinegar

10 oz olive oil

Dash hot pepper sauce (an island or Caribbean inspired sauce is preferred or Frank’s Red Hot Sauce)

Salt and pepper to taste

Rough chop the cucumber, onion, peppers, tomatillos, and avocado and place them in a blender (you may have to add in two batches). Add the rice wine vinegar and oil and blend until smooth. Add hot pepper sauce to your desired heat level. If too hot, add honey or additional rice wine vinegar. Canned tomatillos can be substituted for fresh if needed.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.