It’s HOT! That’s the understatement of the century! I know I just said in the last post I love the heat…but 105° I only like if I am immersed in a pool!
So, you may have cucumbers growing like crazy in your garden…and they are everywhere in the roadside stands. So pick some up or pick some from your garden and let’s make gazpacho! It is so easy you can have it ready in 15 minutes tops!
First, peel and chop up the cucumbers. I didn’t even bother removing the seeds because they are going straight into the blender.
Once the blender is full, add some fresh mint. Blend.
Chop up a small fresh shallot and add that to the blender.
Add a few dashes of cayenne pepper for some heat and a small pinch of salt.
And voila! Chill in the refrigerator for about 30 minutes to an hour. Serve with cucumber slices, fresh tomato, mint, sour cream, or fresh cracked pepper. I even drizzled a tiny tiny bit of black truffle oil on top!
Cucumber Mint Gazpacho
3 large cucumbers, peeled and chopped
1 large bunch of mint
drizzle of olive oil (approx 1 tbs)
1 small shallot, chopped
dash of cayenne (to taste)
pinch of salt
Place everything in the blender, blend, taste, adjust, chill.
fresh diced tomato
sour cream or Greek yogurt
fresh cracked pepper
drizzle of black truffle oil
Note: Add a dollop or two of reduced fat sour cream or Greek yogurt to blender for creaminess!