Monday, August 20, 2012
Cooling and refreshing gazpacho is a summer treat. Traditional Gazpacho has chopped tomatoes, recipe on page 149 Tastes & Treasures. Below is a cucumber version.
1 1/2 lbs cucumbers (peeled and chopped)
1 garlic clove (minced)
3 tbsps sweet onions (chopped)
1 cup vegetable broth
2 cups plain yogurt
1 tbsp lemon juice
1 tsp kosher salt (taste)
1/2 tsp white pepper (taste)
Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavors to mingle).
Garnish with fresh herbs such as coriander, dill, or basil.
Variations call for avocado or pineapple. Spice it up. Be creative and design your own Gazpacho.