Cucumber Pepper Gazpacho
Ingredients
Soup
- 4 Persian cucumbers, ends trimmed, roughly chopped
- 2 green bell peppers, seeded, roughly chopped
- 2 medium zucchini, ends trimmed, roughly chopped
- 8 large basil leaves
- 1 lemon, juiced
- 1 cup sheep yogurt (save ¼ cup for garnish)
- ¼ cup olive oil (save 1 tablespoon for garnish)
- ½ teaspoon sea salt
- 1 ½ cup filtered water
Garnish
- 1 Persian cucumber
- 1 tablespoon pine nuts
- 1 yellow summer squash
- 1 chili pepper
- Basil leaves
Method
Step 1
For the soup base: Combine all of the ingredients into a high-speed blender (make sure to reserve some of the yogurt and olive oil for garnish). Purée until everything is well blended and smooth.
Step 2
Transfer into the refrigerator to chill while preparing the garnishes.
Step 3
Toast pine nuts over medium heat for 3 minutes while stirring to avoid burning.
Step 4
Prepare the garnish veggies: Finely dice the cucumber. Create ribbons from the summer squash using a vegetable peeler. Thinly slice the chili pepper.
Step 5
To serve, remove the soup from the refrigerator, pulse in the blender a couple times to re-incorporate everything. Distribute the soup into 4 bowls then garnish with pine nuts, diced cucumber, squash ribbons, sliced chili pepper, the remaining yogurt, and a drizzle of the remaining olive oil. Finish with fresh basil leaves and enjoy the soup while chilled.
Nutritional Information
Nutritional analysis per serving: Calories: 261, Total Fat: 19g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 347mg, Carbohydrates: 21g, Fiber: 4g, Sugars: 11g, Protein: 8g, Net Carbs: 16g
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