Cucumber-Basil Gazpacho If you followed along on Instagram, I recently visited Miraval Austin Resort with one of my best friends from college. I must admit I was a bit nervous as I had never had a green gazpacho before and secretly, I had never heard of it either. For the gazpacho, start by removing the seeds of the cucumber and roughly chopping. Puree. I used to make a Gazpacho at a quaint local restaurant I worked at one summer that got some really great feedback. I try to to keep some on hand for a satisfying breakfast, a quick snack and to add a protein rich boost to all kinds of recipes. Raw veggies are the main ingredients – tomatoes and cucumber being two of the most popular. Chill 6 shallow soup bowls in the refrigerator. Juicy, vine-ripened tomatoes, cucumbers, tomato juice and a touch of sherry vinegar make a delicious summer gazpacho, and Greek-style yogurt adds a tangy … What an absolutely lovely looking recipe! This dish is best prepared ... while preparing the gazpacho.Chop the onion, green pepper, tomatoes, cucumber, garlic and ground cayenne, ... cubed cucumbers.Serves 6. It’s extremely cooling and refreshing, thanks to the combo of cucumbers, mint, and ice cold water. I recommend making this cold soup ahead of … Slice a 6cm (2½in) chunk from one of the cucumbers and leave to one side. Gazpacho is the perfect refresher on a hot summer's day or evening. This refreshing chilled cucumber gazpacho soup is made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil. ), but feel free to peel for a slightly smoother texture. Stir well before serving. Peel, deseed and roughly chop the rest and place in a food processor. ; Avocado: just one half of a super ripe avocado make this gazpacho perfectly creamy and rich.If the avocado is on the small side, use both halves. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. It really sparks the appetite. Here's a spicy, chilled soup with vibrant color and over-the-top flavor. * Percent Daily Values are based on a 2,000 calorie diet. This cucumber gazpacho also stores well. Unlike many traditional Spanish recipes, gazpacho is usually vegan. So I loved the challenge and roamed around the internet to see what people typically use in a vegan green gazpacho. Method. A vegan cucumber gazpacho, was the answer. Chives and sherry vinegar (or red wine vinegar) perk things up. If you want a more traditional recipe, Ali from Gimmie Some Oven has a great authentic recipe. To make the This gazpacho recipe is vegan and gluten-free. Serve with ice cubes, garnished with finely chopped cucumber and green chilli. Recipe … Storing gazpacho. Other recipes you might like Slideshow: The Best Gazpacho Recipes Nutrition Information: Make up a big batch and keep it in the fridge for easy meals during the week. Before we get into the recipe though, let’s chat a little bit about Greek yogurt. Make the gazpacho and oil in advance to make this a simple dish to prepare at a dinner party – all you need to do before serving is steam the custards. This gazpacho will keep in the fridge for up to 5 days. I love serving this soup in small glasses as a prelude to a casual summer meal or simply as an afternoon pick-me-up. Serve chilled with some cucumber slices, a spoon of coconut yogurt, and a drizzle of olive oil. Cucumber Gazpacho Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal. Top cucumber gazpacho recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. (You may need to blend in batches.) With the processor running, slowly add olive oil and blend until smooth. This cucumber gazpacho can also be enjoyed in many ways: as an appetizer, side dish, main meal, or afternoon snack. Today I’m sharing this cucumber gazpacho that gets a creamy kick from the addition of avocado and a scoop of plain Greek yogurt. Traditionally, gazpacho is made with soaked bread, but personally I prefer without. We had so much fun catching up, spending quality time together, living the spa life all while enjoying health-focused foods and activities. This Spanish cold tomato soup is accented with crunchy, refreshing cucumber and fresh mint. I think you have just triggered a chord of nostalgia that will have me trying out your recipe soon. Place the cucumber gazpacho in the fridge for about 4 hours to chill. Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeno, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. If you’re looking to try homemade gazpacho, check out this cucumber version, below. It just doesn't get any fresher tasting than this. Peel and grate the horseradish and then place the cucumber, fresh and creamed horseradish, vegetable stock, basil, chives and chervil in a food processor and blend until very smooth. Thin to desired consistency with water. Celery; Onion: rinse under hot water for 30 seconds to remove the bitter, harsh flavor. I originally made this cucumber gazpacho to serve at a tapas party. Soups in general are easy to store, but gazpacho is particularly convenient. Olive oil, garlic, vinegar, salt and onion add flavour and seasoning. This is a dish all about contrast – the chilled, fresh, vibrant, tangy, slightly fiery cucumber soup and warm, creamy, rich, savoury Parmesan custard work with each other surprisingly well. The cucumber in the garden are almost ready, as is the basil and garlic heads. You can also add some avocado for a creamier variation. Your daily value may be higher or lower depending on your calorie needs. Having something fresh and ready to go is a great way to prevent yourself from snacking on unhealthy foods. The texture of gazpacho can vary across the country and according to personal preference. Tomato, Cucumber, and Mint Gazpacho Recipe. Cucumber: we leave ours unpeeled (the peel contains so many nutrients! That is because a large quantity of olive oil is required for making delicious Spicy Cucumber Gazpacho. In a food processor, combine cucumbers, onions, lemon juice, parsley and salt and pulse to finely chop.