Cucumber Gazpacho with Cooling Herbs and Spices
This light, refreshing cucumber gazpacho has is made with cucumbers, Greek yoghurt, olive oil, lime juice and a carefully selected set of cooling herbs and spices.
Equipment
- 1 blender
- 1 pot or bowl
Ingredients
For cucumber gazpacho:
- 450 g cucumbers
- 200 g Greek yoghurt see notes
- 1/2 tsp rock salt
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 6-8 coriander stalks with leaves
- 6-8 dill stalks with leaves
- 5-6 mint leaves
For cooling spice mix:
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 4 green cardamom pods
For garnish:
- 1 tbsp roasted almonds
- 1 tbsp crumbled feta
- 2 tbsp micro greens
- A drizzle of extra virgin olive oil
Instructions
- Crack green cardamom pods open and extract the seeds.
- Grind the whole spices and cardamom seeds to a fine powder.
- Peel about half of the cucumbers and leave the skin on the others to improve the colour of the soup.
- In a blender, combine all gazpacho ingredients together with 1 heaped tea spoon of the spice mix.
- Blitz everything together until smooth.
- Taste and adjust for salt and spices (if you are planning to use feta for garnish, go easier on salt).
- Refrigerate for 1-2 hours.
- Serve cold with your choice of toppings and fresh bread on the side.
Notes
- If you don't own a spice grinder, you can use powdered spice. Caraway seeds are rarely sold in powdered form, so either skip them altogether or swap for ground fennel. Use 1/2 tsp each of ground coriander, cardamom and fennel. Alternatively, dry toast some caraway seeds and add directly to the blender.