Cucumber and mint gazpacho


I decided to make this because it is starting to get quite hot here in Madrid. Traditionally, gazpacho is made with tomato and it is something so wonderfully satisfying on a hot summer day. But I had all the ingredients for this and figured I should try it. Before I go any further I should say that the gazpacho should be a bit more puréed than this but my food processor is not behaving. That being said, I will go on with the recipe, which I found on Some of the quantities are vague so I will put the original recipe with the amounts I used. 🙂

1 cucumber, halved lengthways, deseeded and roughly chopped (I did not deseed)
1 yellow pepper, deseeded and roughly chopped
2 garlic cloves, crushed
1 small avocado, chopped
bunch spring onions, chopped (I used about 2 tablespoons of chopped onion)
small bunch mint, chopped (I used about 4 large mint leaves)
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar (I added about a tablespoon extra).
few shakes green Tabasco sauce (I had red Tabasco but I would not use it again. The onion adds enough “Kick”.
*I also added salt to taste
snipped chives, to serve

In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner. (I added a bit to make it thinner) Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like.  The soup will keep in the fridge for 2 days – just give it a good stir before serving.
This was really good! You can adjust the amounts according to what your tastes are. Gazpacho is like that!

Enjoy! Xxxx Natascha

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