Still very warm weather here in the DR and a perfect way to cope with the heat that having this perfect Zucchini cucumber cilantro gazpacho.

So sadden about the horrible news from Las Vegas,  my thoughts are with all the victims and their families, I can’t stop thinking, do we really need to have civilians owning assault weapons?

I know what the Second Amendment of the United States Constitution says but I am sure at this point it is clear that something have to change. When did the “right to bear arms” became more important that “The right to life”.

Now to lighten the mood, let’s talk about today’s recipe.

So good and refreshing and flavorful! adding the cilantro made the trick for me!  I do hope you enjoy it!

Zucchini cucumber cilantro gazpacho

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Gaila - The Petit Gourmet

Serves: 4

Ingredients

• 1 cucumber
• 2 zucchinis
• 1 green pepper
• 4 pinches of fine salt
• 4 pinches of espelette pepper
• 2 g cilantro
• 2 yogurts
• 4 spoons of olive oil
• 2 spoons of lime juice
• 1 clove garlic
• 1 teaspoon paprika
• ¼ cup fresh coriander

Instructions

1. Puree the cucumber, zucchini, ¾ cup oil, mint, cilantro and lemon juice in a blender; until smooth. Add the yogurt and salt and pulse to combine. Taste and add additional salt or lemon juice if desired.
2. Serve very cold and garnish with zucchini cubes, cilantro leaves and a few drops of olive oil.

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