This gazpacho (a chilled soup) is refreshing, healthy & bright in flavour.
Planting and growing cucumbers was new for us this season, so when we planted 6 seedlings, they went wild and we ended up with enough cucumbers to feed a small village!
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Cucumber Avocado Gazpacho
Prep: 10 minutes, plus 3-4 hours to chill Yields: 2 small bowls
Author: Milk & Marigolds
2 large cucumbers, (3 cups roughly chopped, deseeded)
1-2 limes (3 tablespoons juiced)
1/2 – 1 whole jalapeño, chopped and deseeded
1/4 cup chopped cilantro (stems and leaves) plus more for garnish
1/2 cup canned coconut milk, shaken
1 spring onion, chopped
1.5 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/2 tsp salt
1/4 cup cold water or 1/2 cup ice
fresh ground black pepper to taste
thinly sliced cucumber & Jalapeño
high speed blender
fine grater or microplane grater
1. Begin by peeling your cucumbers and use a metal spoon to remove any seeds. Roughly chop your ingredients and finely grate half of a small garlic clove.
2. Deseed the jalapeño. You can wear gloves to avoid touching the hot seeds if needed. I recommend adding in a quarter of the jalapeño at a time to assess your desired level of spice. Roll (this helps to release the juices) then squeeze your limes to collect 3 tablespoons amount.
3. Shake the can of coconut milk so the coconut cream mixes with its water. Add all of the ingredients to a high speed blender and pulse until smooth or until the desired texture is achieved. Chill for about 3- 4 hours, add salt and pepper to taste, garnish and serve as soon as possible. This keeps in the fridge for about 2 days.
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