This summer has been a
scorcher so far! What better on a hot
day then a chilled soup? Cucumbers are
in abundance at the farmers market so a refreshing gazpacho recipe seemed very
appropriate to share this week. Spice it
up to your liking, you can even garnish with some cooked shrimp!
Makes 6 servings
8 cups Cucumbers,
peeled, seeded, and chopped (about 4 large)
2 cups Green peppers,
seeded and chopped*
2 Scallions, white and
green parts, chopped
1 clove garlic
1 cup Vegetable stock
2 tablespoons Red wine
vinegar
Juice of 1/2 Lemon
1 tablespoon Fresh mint
2 tablespoons Fresh
Italian parsley
1 teaspoon Kosher salt
1 teaspoon Tabasco
sauce (or more to taste)
Extra Virgin Olive Oil
Ground Black pepper
Process all of the
ingredients except the olive oil and black pepper in a blender or food
processor until smooth (you may have to process in batches). Taste for heat and salt preference, cover and
chill at least 4 hours or overnight.
Serve in individual
bowls, top with fresh ground pepper and drizzle with a good quality olive oil.
* Feel free to add a
spicy pepper too.
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Nutrition and Food
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