Spicy Cucumber Gazpacho Recipe - Cooking Index
Spicy Cucumber Gazpacho Recipe - Cooking Index
| 4 1/4 | Cucumbers - (abt 2 3/4 lbs) - divided | |
| 1 cup | 237ml | Plain yogurt |
| 1 teaspoon | 5ml | Thai red curry paste |
| 1/3 cup | 78ml | Lime juice - plus |
| 1/2 teaspoon | 2.5ml | Lime juice - divided |
| 1/2 | Jalapeño - seeded, and | |
| Coarsely chopped | ||
| = (for a spicier version use | ||
| The entire jalapeño) | ||
| 1 1/4 teaspoons | 6.3ml | Salt - plus |
| 1 | Salt - divided | |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - plus |
| 1 | Freshly-ground black pepper - divided | |
| 30 | Cilantro leaves - divided | |
| 20 | Fresh mint leaves - divided | |
| 1/2 cup | 118ml | Olive oil - plus |
| 1 teaspoon | 5ml | Olive oil - divided |
| 1/2 teaspoon | 2.5ml | Tomato - cut small dice (medium) |
Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.
Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeño, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Puree. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.
Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.
In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.
To serve, spoon the gazpacho into bowls and sprinkle each with garnish.
This recipe yields 4 to 6 servings.
Each serving: 217 calories; 3 grams protein; 8 grams carbohydrates; 1 gram fiber; 20 grams fat; 3 grams saturated fat; 2 mg. cholesterol; 518 mg. sodium.
Source:
The Los Angeles Times, 06-30-2004
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