When it’s hot outside, skip the stove and turn to your blender for nourishment. Gazpacho, a cold soup made from raw, blended veggies, is heavenly on a summer day. With the added cooling effects of cucumber, this recipe will help you beat the heat!
Ingredients
- 1 Tbsp minced shallot
- 1 small garlic clove
- 1 large English cucumber, or equivalent weight of any thin-skinned cucumbers (Persian, Japanese)
- ½ cup fresh herbs (cilantro, dill, or basil)
- 1-2 Tbsp lime juice
- 1 cup plain yogurt
- ¼ cup sour cream
- salt
- white pepper – black also ok but will show up as flecks in soup
- 1 tsp coriander
- 1 Tbsp olive oil
- Mint sprigs (garnish)
Optional garnishes: edible flowers, diced avocado, halved green grapes, minced chives.
Directions
- Cut several thin cucumber slices for garnish, set aside with mint sprigs.
- Place the rest of the ingredients in a blender and blend until smooth. Adjust salt/pepper/lime juice to your taste.
- Refrigerate until serving along with garnishes.
