Cucumber Mint Gazpacho With Lemon
The term ‘Gazpacho’ need not be a put off to any of you perhaps unfamiliar with the same. It merely refers to a cold soup.
Preparing a meal often encompasses lots of chopping, pots clanging, heated ‘dialogues’ between the grains, the veggies, the pans not to mention the cook; and the result yes, an acceptable meal for sure but also heaps of washing up!
A cold meal brings about questioning glances, disapproval. However, if you are one of those willing to explore new ideas at the same time enjoy your meal being on the low-calorie radar, you ought to try this.
This was a revelation to me too. A fulfilling meal, that too cold with no added oil nor salt sounded impossible.
I would suggest keeping the spice levels low since the more the spicing, the more will be the craving for salt in the dish. Add a couple of croutons if you wish.
For an Indian palate, having any dish without spice or salt might be a challenge. But our palates can be re-trained 🙂 If despite that and if need be, a bit of salt can be added.
Recipe inspired by this recipe here.
cucumber – 1 slit lengthwise, de-seeded and roughly chopped
yellow or orange pepper – 1 de-seeded roughly chopped
avocado – 1 small roughly chopped
garlic cloves – 3
spring onion – 2 sliced roughly
fresh mint – 30 g (approximately 2 cups of cleaned mint leaves)
Greek yogurt – 3/4 cup
lemon juice – 1 & 1/2 tbsp (use as per taste)
green chili sauce – 1- 2 tsp (or spicy sauce of your choice)
- cucumber - 1 slit lengthwise, de-seeded and roughly chopped
- yellow or orange pepper - 1 de-seeded roughly chopped
- avocado - 1 small roughly chopped
- garlic cloves - 3
- spring onion - 2 sliced roughly
- fresh mint - 30 g (approximately 2 cups of cleaned mint leaves)
- Greek yogurt - ¾ cup
- lemon juice - 1 & ½ tbsp (use as per taste)
- green chili sauce - 1- 2 tsp (or spicy sauce of your choice)
- roughly chop the de-seeded cucumber, yellow/orange pepper.
- roughly chop the ripe avocado flesh. crush the garlic cloves.
- slice the spring onions, wash the fresh mint leaves.
- add all the above to a food processor with chili sauce, half the yogurt and blitz to a smooth paste.
- add lemon juice, blitz again. taste and add additional chili sauce or lemon juice if needed.
- add water if thinner consistency preferred.
- chill this for at least 2 hrs.
- once chilled garnish with the remaining yogurt, a sprig of mint and serve very chilled. ice cubes too can be added while serving.
this can be prepared ahead and stored in the fridge and used the next day with added garnishes while serving.
I would suggest keeping the spice levels low since the more the spicing, the more will be the craving for salt in the dish.
This recipe was published on Uk Asian.