Spicy Cucumber GazpachoFoodista
2 garlic cloves (peeled)
3 cucumber (diced)
4 roma tomatoes (diced)
1 red bell pepper (diced)
1/2 red onion (diced)
3 green onions (diced white and green parts, keep 1 tbsp for garnish)
2 jalapeno chilies (minced**)
1/2 cup extra-virgin olive oil (plus more for drizzling)
1/4 cup apple cider vinegar
1/4 cup mint leaves (chopped)
1/4 cup flat leaf parsley (chopped)
1/4 cup basil (chopped)
red pepper flakes (dried)
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1Place garlic cloves in blender or food processor and blitz until pulverized.
2Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl.
3Add remaining vegetables, 2 tbsp olive oil and herbs to blender or processor. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture.
4Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.
5Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.
6* Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.
PER SERVING *
|Calories270Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.