Recipe
Cucumber Mint Gazpacho
Ingredients
- 6 cucumbers, peeled and seeded
- 1/4 red onion, diced
- 1/2 poblano, diced
- 2 ribs celery, chopped
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Garnish for soup:
- 1 small avocado, peeled, seeded and small dice
- 1 small tomato, seeded and diced
- 1 lime, juiced
- 2 tablespoons minced red onion
- 2 tablespoons minced poblano pepper
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
Directions
Combine the cucumbers, onion, bell pepper, celery, mint, and cilantro with 1 cup of water in a blender or food processor. Pulse until smooth. With the motor running, gradually add the olive oil and vinegar. Season with salt and pepper. Cover and chill for 3 hours before serving.
In a medium size mixing bowl combine all of the ingredients for the garnish and mix well. Spoon 2 tablespoons of the garnish into each bowl of soup before serving.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Soups
- Cuisine: Contemporary American
- Occasion: Summer
- Effort Level: Simple
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