A chilled, spicy cucumber gazpacho with a serious zing. Light, refreshing, flavourful and healthy! Perfect as a starter to a summer meal.
Ingredients
(serves 4 )
Soup:
- 3 medium size cucumbers, peeled and chopped (about 3 cups)
- 3 green onions, chopped
- 2 small green chiles, deseeded
- a small handful of parsley (about 1/8 cup)
- a small handful of mint (about 1/8 cup)
- 2 small cloves of garlic
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1/8 tsp cayenne
Topping:
- finely chopped red bell pepper
- finely chopped cucumber
- chopped mint leaves
Preparation:
- Place all the soup ingredients in a high speed blender
- Blend on high until smooth and creamy
- Chill in the refrigerator for 2 hours
- Pour into bowls or glasses (shot glasses work very well here)
- Top with a bit of chopped cucumber, chopped bell pepper and chopped mint leaves
Enjoy!
