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Spicy Cucumber Gazpacho
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Ingredients
4 1/2 cucumbers
1 cup plain yogurt (soy yogurt if dairy intolerant or vegan) 1 tsp. thai red curry paste 1/3 cup plus 1/2 tsp. lime juice 1/2 jalapeno, seeded, chopped 1 1/4 tsp salt 1/4 tsp freshly ground pepper 30 cilantro leaves, divided 20 fresh mint leaves, divided 1/2 cup plus 1 tsp olive oil, divided 1/2 med tomato, diced
Directions
Peel and cut four of your cucumbers in half horizontally, and scoop out seeds. cut into large pieces. Dice the leftover 1/4 of a cucumber and reserve.
Blend half of you large pieces of cucumber, with yogurt, curry paste, 1/3 cup lime juice, the jalapeno, salt, and pepper. While motor is running add the rest of your large peices of cucumbers [NOT the diced bit], 20 of your cilantry leaves and 10 mint leaves. Taste and add any additional seasonings as you like. Turn blender on again and slowly pour in your 1/2 cup of olive oil, letting it emulsify. Chill. Make a garnish with your diced cucumber, 1/2 tsp lime juice, pinch of salt and pepper, the rest of the mint and cilantro, and 1 tsp olive oil and tomato. Serve soup in a bowl with each portion sprinkled with garnish. |
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Recipe
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