Cucumber Gazpacho

Here's my recipe for a lovely cold soup, perfect for these hot summer days- Cucumber Gazpacho. You can whip it up in under 10 minutes:  

Yield: Enough for 2 adults, 1 adventurous teenager, and 1 fussy teenager

Ingredients: 

English Cucumber- 3, rough chopped (I prefer English cucumber because it is pretty much seedless, and I do not peel it either). 

Garlic- 2-3 cloves

Green Chilies- 2

Cumin Seeds- 1/2 tsp

Chickpeas- 1 can, drained, rinsed (to get rid of "canny" smell) 

Lemon- 1 

Salt to taste

Toppings: 

Avocado slices

Sour Cream- 1 dollop (or more!) per person

Bacon bits

Method: 

1. Put chopped cucumber, garlic, green chilies, cumin seeds, and salt to taste in the blender. Blend it all together until nice and smooth. 

2. Transfer to a dish, add chickpeas to this. Adjust seasoning if required. Freshly squeeze a lemon for zing. Stir. Refrigerate for minimum 30 minutes before serving. 

3. Serve with avocado slices, and top with a dollop of sour cream and some bacon bits. Mm! 

It is delicious, healthy, hydrating, and above all, will keep you cool! 

 

Cucumber Gazpacho