Vegan Option:

CHILLED CUCUMBER GAZPACHO

A cool, soothing soup made from blended cucumbers, green grapes, and mint, topped with almond crumble for a touch of texture.

Chilled Cucumber Gazpacho Recipe

Prep Time: 15 minutes + chilling time

Cook Time: 6-8 minutes

Serves: 4

Ingredients:

  • 4 large cucumbers, peeled and roughly chopped
  • 1 cup green grapes, washed
  • 1 small clove garlic, minced
  • 2 tablespoons fresh mint leaves, plus extra for garnish
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup blanched almonds, plus extra for garnish
  • Salt and pepper, to taste

For the Almond Crumble:

  • 1/4 cup blanched almonds, roughly chopped
  • 1 tablespoon olive oil
  • A pinch of salt
  • 1/2 cup water (optional, for desired consistency)

Instructions:

1. Blend the Soup

> In a blender, combine the cucumbers, green grapes, garlic, mint leaves, apple cider vinegar, 2 tablespoons olive oil, and 1/4 cup almonds. Blend until completely smooth. If the mixture is too thick, add water a little at a time until you reach the desired consistency.

2. Chill:

> Transfer the soup to a container and refrigerate for at least 2 hours, or until thoroughly chilled.

3. Prepare Almond Crumble

> Preheat the oven to 350°F (175°C). Toss the chopped almonds with 1 tablespoon olive oil and a pinch of salt.

> Spread them out on a baking sheet and bake for 6-8 minutes or until golden brown and fragrant.

> Let them cool.

4. Chill & Serve

> Pour the chilled gazpacho into bowls. Top each bowl with a sprinkle of the toasted almond crumble, a drizzle of olive oil, and fresh mint leaves for garnish.