When it is too hot to cook – don’t.
Sometimes in the heat of the summer there is nothing more refreshing then a nice bowl of gazpacho.
Gazpacho, originating from Spain, is a cold soup made from raw blended vegetables. Traditionally, gaspacho is an uncooked mixture of tomatoes and green pepper but it can also be a mixture of summer fruit like melons and berries or even summer greens.
The idea of a cold soup never crossed my mind until temperatures soared to 90 degrees last week. The thought of making a refreshing chilled dinner seemed incredibly appealing. It took about 10 minutes to whip this soup up in a blender and then like magic – instant dinner! I paired this soup with toasted Ezekiel sprouted 100% whole grain bread that I buttered with a little pureed avocado.
Ingredients
- 4 large unsliced cucumbers roughly cut
- 1/2 avocado
- 1/2 cup fresh basil leaves
- 2 tbsp. fresh dill plus more for garnish
- 1/2 lemon
- 3-4 garlic cloves
- 1 tsp. ground black pepper
- Vegetable broth (optional to adjust thickness of soup)
Directions
- Cut up the cucumbers and avocado
- Add ingredients to a high powered blender
- Blend until creamy
- Add vegetable broth, if desired, for a thinner soup
