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
Prep time
Cook time
Total time
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
- 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.
- Serve very cold and garnish with zucchini cubes, cilantro leaves and a few drops of olive oil.
The weather here has turned chilly, but I could eat gazpacho year round! Loving this combination of flavors!! Cheers!
Cheyanne @ No Spoon Necessary recently posted…Slow Cooker Chicken Teriyaki Quinoa Bowls [with recipe video]
I am just like you, I could eat gazpacho all year long! have a nice week Chey!
This is so good. I love the combination of flavors. Not to mention it is so easy to prepare. This zucchini cucumber cilantro gazpacho is a must-try for everyone. Thank you for sharing this recipe.