Today we’re going to be doing since it’s very hot Texas this afternoon we’re going to start with a cooling mint cucumber gazpacho. Gazpacho is a cold soup which is usually chilled in tomato based but we’re going to switch it up and make it a little more innovative by using a cucumber base.
The first thing we’re going to do here is to blend these whole things to make sure that they get as much blending as the rest of things. So we’re going to start a quarter cup of fresh stemmed mint which is almost like a aroma therapy in your mouth about two to three cloves of garlic, one small shallot, pause it a couple of times just to get it going. Then we’re going to add in our jalapeno. Let that go for a second to get that chopped up good. And then we’re going to start putting in our cucumber. So you’ll break them into smaller pieces so they cut up a little easier. And cucumber is very healthy, high in potassium. So while this is blending I like to season it. You always want to season throughout your cooking so a little bit of salt and a little bit fresh ground pepper, and then last we’re going to add our fresh squeezed lime juice, I’m going to break up a little bit of our fresh lime, give it a little cut using about two tablespoon into one lime. So we’re going to squeeze one and two. And the citrus flavor here is also very refreshing. It goes well with them and really it adds like a nice margarita on a hot afternoon.
Just keep pausing and so you don’t see anymore chunks flying around the outside. So once that comes together into a pretty much mushy poppy foam we’re going to use a strainer and take out the solids and get all that great flavor and juice out of there that was going to form our Gazpacho. So to do that I’m going to take our container and put our strainer right in, take off our food processor, we’re just going to pour the whole thing into here. And you can just work that back and forth with a spatula or spoon and it’s kind of just forcing some more of the liquid, the flavor if the mint and the cucumber and the lime juice to come together there in the bottom. And if you see a little bit of solid matter going through that’s fine because it’s already going through the strainer so that’s going to be just fine in the soup.
See when it gets much liquid out of this it’s possible. And now were slowly going to whisk in our champagne wine vinegar and then our extra virgin olive oil. So we’ll start with a little whisk, you could use white wine vinegar and try to champagne vinegar if you’re having a budget vinegar. And then slowly whisk in extra virgin olive oil about four tablespoons. Add little salt and pepper for seasoning, grab a teaspoon of each, now they were almost fine together. Were going to take this and put it into the fridge for about an hour so I’m going to put this in the fridge.
Okay, so our cooling mint cucumber Gazpacho had chilled out in our fridge for about an hour and come together you can see it’s a little bit thicker but we’re going take our little cucumber that we took from one of the ends of the cucumbers by slicing a little base on it and then hollowing it out with the melon bowler.
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