Cucumber Mint Gazpacho Food

CUCUMBER GAZPACHO WITH MINT PASTE

Steps:

• Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
• Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
• Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
• Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
• Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

GREEN CUCUMBER & MINT GAZPACHO

Steps:

• 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.
• 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.

CUCUMBER MINT GAZPACHO

Steps:

• In a high-powered blender, add cucumbers, mint, goat cheese, lemon juice, and garlic cloves. Add about half of the olive oil to start, and once blended determine how much more you want to add. Add salt to taste.
• Blend on high until combined to desired consistency - some pebble sized bits are ok! Add additional olive oil to thin out as needed, and adjust salt to taste.
• Chill in fridge for at least 15 minutes; serve chilled with additional mint, cucumber, and goat cheese garnish as desired.

CUCUMBER GAZPACHO WITH WATERMELON AND MINT

Steps:

• Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
• Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

CUCUMBER GAZPACHO

Steps:

• Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
• Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
• Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
• Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
• Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

CUCUMBER-MINT GAZPACHO

Steps:

• Place all indredients in bowl of food processor.*** Process into a puree with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled. Notes: * Easiest way to remove bell pepper membrane (the textured, almost bubbly film closest to the flesh) is with a sharp potato peeler. ** Instead of coconut, you can substitute either an avocado or 6 oz of Greek yogurt. *** If you don't have a food processor, you can use a blender, but remember to add the liquid ingredients to the pitcher first, followed by the raw vegetables. Blend to desired consistency.