Cucumber Gazpacho

Is anything more satisfying on a hot summer day then a nice cold cup of gazpacho? Especially when the right vegetables (cucumber!) and herbs (mint and basil) are used to truly capture the essence of the season.

This gazpacho has absolutely no tomatoes, but instead is extremely simple and uses only cucumber, herbs, and toasted pecans. I learned from chef and author of Lucid Food, Louisa Shafia, that "fat carries flavor", so with that said if you feel that 1/4 cup of toasted pecans isn't enough, go ahead and add more! I think that garnishing each bowl with the pecans and fresh mint would be perfect. 

Cucumber Gazpacho 

serves 2

-2 cucumbers 

-2 tbsp balsamic vinegar

-juice from half of a large lemon

-handful of chopped fresh basil and mint leaves 

-1/3 cup toasted pecans (some for garnish)

-salt to taste

In a blender, blend the cucumbers (you can peel them and seed them if you wish, but remember all the nutrients are in the seeds! and if you have a high speed blender no one will ever know), balsamic, lemon juice and herbs. While blending, lightly toast your pecans by either toaster oven or broil in the conventional oven for just a couple of minutes. When the gazpacho has reached a nice smooth consistency go ahead and add in 1/4 cup of the pecans and blend for a few more minutes. Taste. I probably added a tsp of salt, but of coarse add more salt or pecans to taste. Garnish with the left over toasted pecans and fresh mint leaves. 

ENJOY!