While it’s still summer might as well share the fun recipes I’ve been experimenting with! While I am definitely not a cold soup type of person, it’s been so hot lately, that I decided to give it a try.
Recently, while we were at Cape May, I ate at this wonderful Organic restaurant called Good Earth Cafe. Ashwin ordered a vegetarian meal that came with a cold soup, grains, salad and a side of vegetable. Of course I tasted things from his meal.
The green gazpacho at the cafe was served cool and was delightfully tasty.
I still find it hard to call a cold dish, soup– But since I at it before a meal and is eaten with a spoon, lets go with it.
So, there are several versions of this gazpacho online, here is mine.
Prep and cooking Time – 5 minutes Serves 4
1 organic cucumber
2 (small) cloves of garlic
10 baby spinach leaves
6 mint leaves
Salt to taste
Extra Virgin Olive Oil
- Wash the cucumber well and remove its seeds put it in the blender.
- Peel the avocado and put it in the blender.
- Squeeze the lemon in and throw in the rest of the ingredients.
- Blend everything together to a rather semi smooth (partially corse) finish.
- Add about half a cup of water or more depending on the consistency you desire.
- Pour into bowls and serve garnished with the oil, pepper and sunflower seeds.
1. Best served cold.
2. Stays well in the refrigerator for unto two days. (Infact tastes better the next day.)