Cucumber Gazpacho: Fresh and light, spicy and vibrant, serve chilled!


Present your cucumber gazpacho in colorful glasses for a festive and fun appetizer!

Present your cucumber gazpacho in colorful glasses for a festive & fun appetizer.

A refreshing way to start a meal:  Cucumber Gazpacho

2 English cucumbers, peeled and chopped (4 cups chopped)

3 oz  plain yogurt

small handful Italian parsley

small handful mint leaves

2 large cloves garlic, peeled and minced or pressed

½ cup  water

¼ cup  olive oil

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

several drops of Tabasco

1 teaspoon cumin

1 teaspoon sea salt

1 pinch of white pepper

Blend all ingredients in food processor except for the olive oil, which should be added at the last moment. Emulsify the liquid, chill and serve in small glasses or bowls as a refreshing appetizer! This post is dedicated to Jean-Matthieu from la Fenière!

Taste, Taste, Taste-All chefs in training must learn to taste everything to ensure quality!

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Categories: Favorite Recipes Chez Tasha

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