Summer Cucumber Gazpacho
6.7g
Net Carbs
2.5g
Protein
13.1g
Fat
3.3g
Fiber
176
Calories
Cooking tip: This recipe comes together quickly in the blender, but the flavors will deepen and blend with the chilling time. We found the addition of a squeeze of lime just before consuming brightens this soup and brings out the freshness of all the ingredients.
Ingredients:
- 1 teaspoon fresh garlic FNDDS
- 1 medium whole fresh tomatoes USDA
- 1/4 ea fresh avocado USDA
- 1/4 cup tap water FNDDS
- 1 tablespoon fresh shallots, chopped USDA
- 13 lrgs fresh radishes USDA
- 2 tablespoons olive oil USDA
- 2 teaspoons lime juice, unsweetened USDA
- 1 1/4 eas fresh cucumber FNDDS
- 1 1/2 tablespoons fresh peppermint USDA
- 1/2 teaspoon table salt USDA
- 1/8 teaspoon black pepper, ground USDA
- 1 tablespoon fresh parsley FNDDS
- 1/2 ea fresh lime FNDDS
- 1/8 cup dried pine nuts, pignolia USDA
Directions:
Ingredient note: We suggest using one large English cucumber, and a green or yellow heirloom tomato for this recipe.
- In a blender, add roughly chopped cucumber, 12 peeled and chopped radishes, chopped tomato, avocado, water, olive oil, fresh peppermint leaves, parsley leaves, fresh lime juice, chopped shallot, minced or pressed garlic, salt and pepper. Blend on high until puréed. Chill in the refrigerator until cold, at least 1 hour.
- Before serving, use a dry skillet over medium heat to toast pine nuts, about 2 minutes. Chop pine nuts and cut fresh lime into 3 wedges.
- Divide gazpacho into three bowls, about 1 cup each. Garnish each with 2 teaspoons chopped pine nuts, a few thin slices radish (from the remaining radish), a few mint and parsley leaves, and a lime wedge. One bowl as described is one serving.
