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Chilled Cucumber Gazpacho

Jan-06-2016
Kalyani S
15 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Chilled Cucumber Gazpacho RECIPE

A spanish chilled soup with an Indian twist.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Spanish
  • Roasting
  • Blending
  • Soups

Ingredients Serving: 3

  1. Seedless Cucumbers - 1/2 cup
  2. Medium Onion - 1/2 no
  3. Garlic pod - 1 no
  4. Serrano peppers or Jalapeno - 1/2 (deseeded)
  5. Yoghurt / Curd - 1/2 cup
  6. Mint Leaves - 4 to 6 (optional)
  7. Lemon juice - 2 tsp
  8. Salt to taste
  9. Evoo (Extra Virgin Olive Oil) - 1/2 tbsp
  10. Cold water - 1/2 cup (I used 3 - 4 Ice Cubes)
  11. To garnish :
  12. Fresh Red chillies - cut into tiny pieces
  13. Roasted garlic - 1/2 tsp
  14. Roasted Broccoli (optional - but I love to use my fav veggie) - cut into bits - 1 tbsp
  15. Croutons - few

Instructions

  1. Pulse all the ingredients of the soup with 1/2 of the cold water.
  2. Wait for a minute and grind till it is very smooth, this could take about 2 - 3 mins.
  3. Add water as necessary till you get the desired consistency.
  4. Transfer to a bowl and refrigerate for 30 mins, or till it is well chilled.
  5. Pour it into bowls or cocktail glasses.
  6. Drizzle 1/4 tsp olive oil (or lemon oil) in these glasses and place the garnish ingredients on top.
  7. Serve immediately.

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