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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cool Cucumber Gazpacho Recipe

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This recipe for Cool Cucumber Gazpacho is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups gluten-free, casein-free vegetable or chicken broth, divided
2 medium to large cucumbers, peeled, seeds removed, rough-cut
1 jalapeno pepper, seeded, chopped
1 bunch green onions, sliced (include some green)
2-3 celery stalks, rough-cut
2 ripe avocadoes, diced, divided
3 tablespoons lime juice, fresh squeezed
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
2 cups seedless green grapes, diced, divided
White pepper to taste
Directions:
Directions:
Combine ½ cup broth and cucumber in a blender and pulse until mixture has a slushy consistency. Pour into a 2-quart container. Repeat process with another ½ cup broth, jalapeno and onions. Pulse and add to container.
Again, combine ½ cup broth and celery. Pulse and add to container.
Combine ¼ cup broth and one diced avocado, lime juice and fresh herbs. Pulse and add to container. Combine final ¼ cup broth and 1½ cups diced green grapes. Pulse and add to container. Stir remaining diced grapes and diced avocado into soup. Season with white pepper, to taste. If desired, thin soup with additional broth or water. Cover and refrigerate at least 2 to 3 hours to chill. Serve cold.

 

 

 

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