CHILLED CUCUMBER AND GREEN GRAPE GAZPACHO SOUP

CHILLED CUCUMBER AND GREEN GRAPE GAZPACHO SOUP

Total time: 25 minutes 

Yields: 2 Person

Cold soups have been made since ancient times. In warm climates, or in summer, many cultures make         traditional cold soups. These soup tend to be lighter than winter soups and typically contain less fat and meat per serving. These low-effort cold soups all require little-to-no-cook time, consider them your new summer staples. 

INGREDIENTS 

• 1 European cucumber ( coarsest chopped, halved and seeded)
• 3/4 cup Greek yogurt 
• 15 Fresh green grapes
• 5-6 roasted Macadamia nuts (use any nuts of your choice)
• 1 medium white onion (finely chopped)
• 1 tbsp sour cream
• 11/2 tbsp lemon juice
• 1 small Garlic clove (finely minced)
• 1/4 cup Fresh Dill (finely chopped)
• 2 tbsp fresh basil (finely chopped)
• 1 tbsp Extra virgin olive oil
• Salt to taste 
• Freshly ground pepper
• 1 small Jalapeños, seeded and finely chopped
• 1/4 cup Ciabatta or any french bread (roughly torn)
• 1 tsp roasted ground cumin seeds
• 2 scallions, chopped
• 2tbsp fresh mint leaves (finely chopped)
• Homemade Garlic croutons (optional)

METHOD

• In a non stick pan, add the chopped onions and sauté for a minute or two or until it’s translucent. Leave it aside to cool.
• In a blender, combine the chopped cucumber, yogurt, lemon juice, green onions, macadamia nuts, bread, jalapeños,Garlic, dill, mint, basil, and the olive oil.
• Blend until smooth.
• Season it with salt, pepper and roasted cumin seeds.
• Cover and refrigerate for at least 6 hours or overnight.
• Pour the soup into bowls. Garnish with some fresh basil, dill or mint leaves, fresh cucumber and a drizzle of extra virgin olive oil, cumin seeds and serve with some garlic croutons.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!