Gazpacho is one of those things that sounds so wrong but feels so right. Especially on a sweltering hot summer’s day. It’s essentially cold soup, or a savoury smoothie, if you will, which I understand can be intimidating. But this here is a fool proof recipe - as long as you can nail the timing of making and serving it! It’s the perfect starter, refreshingly tasty and light. The trick with gazpacho, like any soup, is to give it time for the flavours to blend properly. I always make it the day before, and leave it in the fridge until it’s time to serve. Eat it at just the right time, during a hot summer day, and you’ll be hooked. Oh, and don’t skimp out on the toppings!
1 large English cucumber, or 2 small
1 small avocado
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp minced shallots
2 tbsp white wine vinegar, or apple cider vinegar
½ cup kefir
1 cup filtered water
10-12 fresh basil or mint leaves
½ tsp sea salt
- roasted pumpkin seeds and pistachios with olive oil and sea salt,
- pea shoots,
- cucumber slices,
- basil or other herbs,
- additional olive oil
- sea salt
- Peel the cucumber; then slice in half lengthwise. Using a spoon, remove the seeds.
- Add all ingredients to a blender. Blend until completely smooth. Taste and add more basil, mint or sea salt, if needed.
- Refrigerate for at least 4 hours before serving, however overnight is best.
- Top with a generous amount of roasted pumpkin seeds and pistachios, a swig of olive oil, pea shoots, thinly sliced cucumber, basil or mint, and sea salt