Skip to main content

Cucumber Gazpacho with Watermelon for #HotSummerEats

By

Another request for recipes during Hot Summer Eats: chilled soups. I love making them because it takes little more than fresh produce and about five minutes, Confession: I did run out to get a new blender before I started making these. Hopefully third time's the charm; I have despised my last two blenders. But that's a story for another time. I was bringing two chilled soups to baby shower that one of my best friends was hosting. Refreshing with just a little bit sweet and spicy, this colorful soup is my summer twist on a classic.

Ingredients

  • 8 seedless Persian cucumbers
  • 1 seedless English cucumber
  • 1 block tofu (I prefer soft for a creamier texture), cubed
  • 1/2 C water
  • 1/2 C vegetable stock
  • 1 T freshly squeezed lemon juice
  • 2 T vinegar (I used a lemongrass-mint white balsamic)
  • 1 bunch fresh mint
  • 1/4 C chopped fresh cilanto + more for garnish
  • 1/2 C chopped fresh parsley + more for garnish
  • 2 t salt
  • 1 t fresh ginger, finely minced
  • 1/2 t ground cayenne pepper
  • seedless watermelon, cubed, for garnish 
  • raw pumpkin seeds, for garnish
  • olive oil, optional


Procedure
Combine all but the last three ingredients in a mixing bowl and stir to combine. Working in batches, purée all ingredients in a blender until smooth desired texture. Chill for at least two hours before serving.

To serve, divide soup between and top with watermelon, pumpkin seeds, reserved herbs, and a drizzle of olive oil, if desired.


Labels:

Comments

  1. A Day in the Life on the FarmJune 4, 2015 at 6:22 AM

    Looks great Cam.

    ReplyDelete
  2. ErinJune 4, 2015 at 7:26 AM

    I both have never had chilled soup not do I own a blender. Granted I have a bullet blender and two sizes of food processors so I get along just fine haha. One of these days I will have to try this soup!

    ReplyDelete
  3. UnknownJune 6, 2015 at 7:47 PM

    I've never had a chilled soup but I imagine they're perfect for summer festivities.
    As for the blender - good luck. We did not like the one we got for our wedding and my brother- and sister-in-law got us the Ninja. It's AMAZING.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more