cooking with CDCG produce

Cooking with Chefs Consortium using Capital District Community Gardens produce for Chip Fasciana Life and Death Gallery Show at Albany Center Gallery.
Thank you David Radovanovic for the photos!

Raw Beet Gazpacho
makes 10 cups

4 large beets
4 cups water
1 cup lemon juice
1 cup orange juice
2 cucumbers
1 large red onion
1/2 cup extra virgin olive oil
2 tsp smoked paprika
pinch of chili pepper
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 red pepper
2 apples

salt to taste

Blend the beets and water. Strain the pulp. Put the juice back into the blender and working in batches, blend together the remainder of the ingredients. Chill for 4 hours. Serve with sour cream, lemon zest and fresh dill.

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