Cold Cucumber Gazpacho Soup
This is a quick and easy soup for those hot days when you don’t want to turn on your stove. The soup is cool and refreshing. I like to serve it with country bread with goat cheese.
Makes 5 -8 ounce cups
1 1/2 pounds cucumber, chopped
2 scallions, sliced thin
2 garlic cloves, minced
2 teaspoons sugar
1/2 cup day old bread cunt in 1/2” cubes
1/3 cup fresh herbs (basil, mint, parsley, tarragon and/ or cilantro)
2 tablespoons white wine vinegar
1/3 cup yogurt (whole milk), plus extra for garnish
1 pinch ground white pepper
1 teaspoon or tea bag jasmine tea
2 teaspoons sea salt
1 cup ice cubes
Garnish cucumber slices, sun gold cherry tomatoes,black sea salt, chiffonade of mint and yogurt
1. In a cup make add the jasmine tea and cover with 6 ounces of hot water. Let steep for 5 minutes.
2. In a blender add cucumber, scallions, garlic, sugar, bread, herbs, vinegar, yogurt, white pepper, jasmine tea, salt and ice. Blend starting slow for about 5 seconds and gradually increase until it is at full speed. Blend at full speed for about one minute until the mixture is absolutely smooth.
3. Serve in small bowls with garnish.
Copyright © Julie Logue Riordan, Cooking with Julie