Cucumber Gazpacho
Directions
- 1Thinly slice half of a hot house cucumber and set aside for garnish.
- 2Roughly chop the remaining half and cut up one more whole hot house cucumber.
- 3Place the chopped cucumbers into a blender.
- 4Add one quarter of a red onion, a half cup of fresh baby arugula, two cloves of garlic, a handful of fresh chives, a handful of fresh mint, the zest of one lemon, the juice of half a lemon, two tablespoons of white wine vinegar, two tablespoons of olive oil.
- 5Blend until smooth.
- 6Add in some Greek yogurt or sour cream or ricotta cheese or an avocado.
- 7Add a jalapeño for extra kick.
- 8Once smooth, open the lid and add a teaspoon of sea salt and some freshly cracked black pepper.
- 9Blend again to combine.
- 10Chill for four hours.
- 11Garnish with cream fresh, a drizzle of extra virgin olive oil, fresh cucumber slices, fresh dill, fresh mint, fresh chives, and some edible flowers.
Ingredients
- 1.5 hot house cucumber
- 0.25 red onion
- 0.5 cup fresh baby arugula
- 2 cloves garlic
- 1 handful fresh chives
- 1 handful fresh mint
- 1 lemon
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 Greek yogurt or sour cream or ricotta cheese or avocado
- 1 teaspoon sea salt
- 1 freshly cracked black pepper
Equipment
knifecutting boardblender
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