At some parts of the world the summer is still not yet over :p . , so to say bye bye to this beautiful summer I am bringing you all a light & refreshing soup . Today’s recipe is a fresh & crisp cucumber gazpacho . A gazpacho (which is pronounced as gaspacho) is a traditional cold/chilled soup which is of Andalusian origin. Andalusia is a region in Spain which includes eight provinces with Seville as the capital. It is generally made of raw vegetables and served really chilled . Classic gazpachos are thickened with bread , but a lot of contemporary ones are not, like this one where I have omitted it . It is generally eaten during hot summers
You can use a wide variety of vegetables to make different types of gazpacho. For example, red pepper , tomato , cucumbers basically any vegetables which can eaten raw . Some places use puree of vegetables, some uses a blend of roughly chopped vegetables. I have used cucumbers here in this soup , with no addition of extra bread instead I have used greek yoghurt and flavoured with garlic , olive oil and some herbs. If you have a lot of cucumbers left over from your summer harvest this is an excellent way to use it up. Now let’s check the recipe for this easy to make and delicious cucumber gazpacho
- Cucumbers(you can use any variety , salad , field or English)- 1 medium sized , remove seeds and skin and diced into medium cubes
- Garlic- 1 clove
- Dill leaves- chopped 1 teaspoon
- Parsley Leaves – chopped 1 teaspoon
- Greek yogurt- 1/2 cup , can use more if required
- Olive oil- 1 tablespoon
- Salt & pepper- as needed
- 1. In a food processor / blender place cucumber , 2 tablespoons of yoghurt, garlic and parsley
- 2. Pulse it couple of times , till it becomes coarse not too smooth .
- 3. Place this in a serving bowl then add olive oil , salt, pepper and remaining yoghurt chill for 4 hours
- 4. Just before serving season if required , garnish with dill leaves and chopped red pepper .