There's a new gazpacho in town everybody! Gazpacho (a chilled, raw soup) is a staple on the spring and summer menus here at Windy Poplars. I love how it can be prepared ahead, making it perfect for both company and my pre-prep days.
In order to earn repeat status, the flavors must be unique, delicious, and decidedly un-Mexican. This green ultra-creamy version, is uniquely tantalizing, and uses two of the bounties of our summer vegetable garden: basil and cucumbers. Win, win! The recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food. Enjoy!
Cucumber Basil Gazpacho
- 1 ripe avocado, meat removed
- 1 cucumber: skin left on, seeds removed
- 2 small handfuls fresh basil
- 1 clove garlic
- 2 scallions, both green and whites
- 2 cups water
- 1 teaspoon sea salt
- 2 tablespoons fruit-infused vinegar (or lime juice)
Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.
Want more gazpacho recipes? Check out my Rustic Peach or Watermelon renditions!
For a printable version, and all the recipes featured here on Windy Poplars, visit my RECIPE BOX.
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