|Cukes hiding in the foliage.|
|Cucumber gazpacho with cherry tomatoes.|
Cucumber gazpacho makes a great starter for a summer meal. Serve it in cups on the terrace while the steaks are on the grill. Swig it on a hot afternoon for a quick and cooling snack.
|Cool gazpacho served in short glasses.|
Switch the garnishes for cucumber gazpacho. Cherry tomatoes. Chopped watermelon. Chopped apple. Smoked salmon and sprigs of dill. Shrimp with snipped chives. A dollop of yogurt and fresh mint. Cilantro and jalapeño.
|With chopped watermelon.|
|Sprigs of fresh dill.|
This version of gazpacho also has almonds. I happened to have some unsweetened almond milk, which I used to replace part of the water. Otherwise, grind a handful of blanched almonds with the cucumbers.
Gazpacho de Pepinos
1 ½ cups (loosely packed) bread crumbs
1 cup unsweetened almond milk (or water)
2 cucumbers, peeled and chopped
1 clove garlic
¼ cup extra virgin olive oil
½ teaspoon salt
2 tablespoons Sherry vinegar
½ cup water
Chopped tomatoes or halved cherry tomates to garnish
Place the bread crumbs in a small bowl and pour over the almond milk. Allow to soak 30 minutes.
Place the cucumbers in a blender bowl with the garlic and the soaked bread. Blend until smooth. Blend in the oil, salt and vinegar. Add water to thin the gazpacho.
Chill the gazpacho. Serve garnished with chopped tomatoes or halved cherry tomatoes.
|Cucumber gazpacho with yogurt and mint. So cool!|
|More cucumbers on the way.|