Gazpacho is a cold, tomato-based soup which originated in Spain. I spent the summer of 2004 studying abroad in Spain, while living with a Spanish family. For my first meal with the family, my señora made gazpacho. Having only had warm tomato soup growing up, I did not like it. The idea of a cold soup just wasn’t appealing to me. But she kept making it throughout the summer, and I kept on eating it a little at a time. After the summer of falling in love with Sevilla, when I arrived back in the US, I realized I began craving gazpacho.
It’s a great summer staple for me: fast, easy, simple. You can make it ahead and the flavors blend nicely. It’s perfect when tomatoes are in season, full of flavors.
So when I was flipping through the April’s Cooking Light and saw a cucumber gazpacho, I was excited to try a new version of the cold soup. The original recipe had shrimp, which is also a great addition, so keep that in mind.
Cucumber Gazpacho
Adapted from: Cooking Light
1 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1/2 tsp cumin
1/3 cup cilantro, lightly chopped
2 large cucumbers, lightly chopped
1 cup vegetable broth
1 cup yogurt
1/4 cup onion, chopped
dash of red pepper flakes
juice of 1/2 lime
1/2 cup cherry tomatoes, halved
Add all of the ingredients, except the cherry tomatoes, into a blender or food processor. Process until smooth. Ladle into bowls, and use cherry tomatoes as a garnish.
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