Cucumber-Mint Gazpacho

2012-08-01T07:00:00Z 2014-09-16T12:59:24Z Cucumber-Mint GazpachoStory and recipe by Tory Bahn Feast Magazine | Inspired Local Food Culture/Midwest
August 01, 2012 7:00 am  • 

There’s nothing more refreshing during the dog days of summer than a cold cup of gazpacho. Gazpacho is traditionally a raw-vegetable soup made primarily with tomatoes, but this modern variation highlights one of gazpacho’s less prominent ingredients – cucumber – and makes it the star of the show.

The addition of mint, which may be growing like wildfire in your garden by now, adds a signature summer flavor. Coconut milk provides a subtle sweetness in the background and a rich nondairy alternative to yogurt, which is often used in gazpacho variations. Pair it with grilled fish and crispy jicama salad for a light and cool meal on a hot summer day.

Cucumber-Mint Gazpacho

Serves | 4 to 6 |

  • 2 English cucumbers, chopped
  • ¼ medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 1 yellow bell pepper, membrane removed, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • 8 to 10 large mint leaves, chopped
  • ¼ cup canned coconut milk
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp red wine vinegar
  • 1 tsp sea salt
  • freshly ground black pepper

| Preparation | Place all ingredients in the bowl of a food processor. Process into a purée with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled.

CHEF'S TIPS

’Brane surgery. The membrane of a bell pepper is the textured, almost bubbly film closest to the flesh. It has a slightly bitter aftertaste that some people notice in raw bell peppers. It’s simple to remove. Once you have seeded the pepper and cut away the white pith, cut the pepper into strips about 2 inches wide. Very gently apply your knife just under the membrane. You should be able to see the blade through the membrane. Gently saw the blade under the membrane until it is removed and a smooth, clean finish remains.

A can and a plan. Coconut milk is used in a variety of cuisines and adds a pleasant creaminess to any dish. This recipe calls for canned coconut milk, as opposed to the refrigerated coconut milk found in the dairy aisle. It tends to separate in the can, so make sure to mix it well before measuring and adding it to your dish. If desired, you can substitute an avocado or 6 oz of Greek yogurt for the coconut milk in this recipe.

Blending in. If you don’t have a food processor, don’t sweat it. You can make this simple and tasty soup in a blender. Just be sure to add the liquid ingredients to the blender pitcher first, followed by the raw vegetables, in order to achieve the proper consistency.


GET HANDS-ON!

Join FEAST and Schnucks Cooking School on Wed., Aug. 22, at 6pm to make the tasty dishes in the menu above. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

The menu:

  • Cucumber-Mint Gazpacho
  • Grilled Fish with Chimichurri
  • Jicama Slaw
  • Melon Sorbet

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