Spicy Cucumber Gazpacho

By á-170456

Ingredients

• 4 1/4 cucumbers - (abt 2 3/4 lbs) divided
• 1 cup plain yogurt
• 1 teaspoon Thai red curry paste
• 1/3 cup lime juice plus
• 1/2 teaspoon lime juice divided
• 1/2 jalapeño seeded, and coarsely chopped (for a spicier version use the entire jalapeño)
• 1 1/4 teaspoons salt plus
• 1 pinch salt divided
• 1/4 teaspoon freshly-ground black pepper plus
• 1 pinch freshly-ground black pepper divided
• 30 cilantro leaves divided
• 20 fresh mint leaves divided
• 1/2 cup olive oil plus
• 1 teaspoon olive oil divided
• 1/2 medium tomato cut small dice

Details

Servings 4

Preparation

Step 1

Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.

Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeño, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Purée. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.

Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.

In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.

To serve, spoon the gazpacho into bowls and sprinkle each with garnish.

This recipe yields 4 to 6 servings.

Each serving: 217 calories; 3 grams protein; 8 grams carbohydrates; 1 gram fiber; 20 grams fat; 3 grams saturated fat; 2 mg. cholesterol; 518 mg. sodium.