Thursday, July 5, 2012

Cucumber Gazpacho

Cucumber Gazpacho
1 cucumber, peeled and diced
½ c lime juice
1 garlic scape chopped
1 ripe avocado, chopped
1 tsp fresh mint leaves, chopped
1 tbsp chopped onion
1 Tbsp olive oil
Salt and pepper to taste
In a blender, blend all the ingredients. Season, to taste, with salt/pepper. Cover and refrigerate for about an hour or until next day. Serve it with spiced croutons and a dollop of jalapeño spiced sour cream. Enjoy!
Spiced Croutons – You can make this a day earlier and store it in a air tight container or you can use store-bought one.
    1 slice of bread cubed – I used multigrain one
    1 Tbsp butter
    Salt to taste
    A pinch of paprika or more if desired
Heat the butter in a saucepan or straight-sided skillet. Add bread cubes and saute, stirring constantly, until lightly browned. Season and serve.
Jalapeno spiced sour cream (This is completely optional)
    Sour cream – 2 Tbsp
    1/2 Tbsp minced jalapeno
    1/8 tsp garlic salt/salt
Mix jalapeno and garlic salt with sour cream. And serve over the cucumber gazpacho.

No comments:

Post a Comment