Name: Chilled Cucumber Gazpacho recipe by Kalyani S at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: Seedless Cucumbers - 1/2 cup; Medium Onion - 1/2 no; Garlic pod - 1 no; Serrano peppers or Jalapeno - 1/2 (deseeded); Yoghurt / Curd - 1/2 cup; Mint Leaves - 4 to 6 (optional); Lemon juice - 2 tsp; Salt to taste; Evoo (Extra Virgin Olive Oil) - 1/2 tbsp; Cold water - 1/2 cup (I used 3 - 4 Ice Cubes); To garnish :; Fresh Red chillies - cut into tiny pieces; Roasted garlic - 1/2 tsp; Roasted Broccoli (optional - but I love to use my fav veggie) - cut into bits - 1 tbsp; Croutons - few

ABOUT Chilled Cucumber Gazpacho RECIPE

A spanish chilled soup with an Indian twist.

Ingredients Serving: 3

Seedless Cucumbers - 1/2 cup
Medium Onion - 1/2 no
Garlic pod - 1 no
Serrano peppers or Jalapeno - 1/2 (deseeded)
Yoghurt / Curd - 1/2 cup
Mint Leaves - 4 to 6 (optional)
Lemon juice - 2 tsp
Salt to taste
Evoo (Extra Virgin Olive Oil) - 1/2 tbsp
Cold water - 1/2 cup (I used 3 - 4 Ice Cubes)
To garnish :
Fresh Red chillies - cut into tiny pieces
Roasted garlic - 1/2 tsp
Roasted Broccoli (optional - but I love to use my fav veggie) - cut into bits - 1 tbsp
Croutons - few

Instructions

Pulse all the ingredients of the soup with 1/2 of the cold water.
Wait for a minute and grind till it is very smooth, this could take about 2 - 3 mins.
Add water as necessary till you get the desired consistency.
Transfer to a bowl and refrigerate for 30 mins, or till it is well chilled.
Pour it into bowls or cocktail glasses.
Drizzle 1/4 tsp olive oil (or lemon oil) in these glasses and place the garnish ingredients on top.
Serve immediately.

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