Happy Summer, everyone. Having at least a little fun? Eaten anything amazing lately? Hope so.
Honestly, my eating habits have been a real snoozefest these days, and all of these heat waves have done a number on my appetite and motivation to create new recipes. Do we really need another quinoa salad blueprint? It’s just a hunch, but I’m pretty sure you can rig up your own romaine salad with sliced strawberries and toasted pine nuts. Right? Right.
However, a flash of inspiration and a tad of laziness actually inspired a recipe worth sharing: Minty Green Gazpacho. This all happened because my Ayurvedic doc, Pratima, recommended that I limit my consumption of tomatoes. This is the amazing woman whose regimen and advice got my skin from painfully and constantly breaking out to totally clear, calm, and makeup-free. So when she gives me dietary advice, I tend to follow it (for the most part; I’m not perfect).
I do LOVE a good gazpacho, but she’s right…it’s a bit heating for me, especially in the summer. Plus, I was looking for something soupy, cooling and velvety to enjoy for lunch one day. Something green that would nourish but not weigh me down or sap my energy. Fresh mint, zucchini, and cucumbers at the farmers inspired me.
This soup comes together quickly in a blender or food processor, and can be served hot, cold, or at room temp.
Minty Green Summer Gazpacho
Yield: 8 cups (64 ounces). Recipe can easily be halved.
- 3 large zucchini, or 6 medium
- 4 kirby cucumbers (kirbies are best because they are crisp, but use what you can easily get. Peel if you wish.)
- 4-6 cups Water (amount can vary a lot due to how watery your zucchini and cucumbers are)
- Seasoning packet or bouillon cube of choice (I used this stuff by Goya. So sue me).
- 1 avocado
- 1 small onion
- Fresh mint: start with 2 Tablespoons, add up to a cup (but add in stages, as it can be strong. If you don’t have fresh mint, use another herb you like, such as basil, or a tiny amount of mint extract. Like not even 1/8 of a teaspoon of extract to start. Whether using extract or herbs, start with a small amount, blend, taste, and adjust)
1. Chop half of the zucchini and half of the cucumbers into chunks your blender can handle. Add chunks to your blender, along with liquid, seasoning packet, and garlic. Add more liquid as needed. Blend until smooth. I used my Vitamix, and with the lid securely attached, was able to let the soup lightly cook/blend as I worked on step 2. . . .
2. As the soup blends, dice your remaining zucchini and cucumbers. Dice the onion as well. Prepare the avocado (removing pit and scooping out flesh).
3. Now blend in the mint (or extract) and avocado. In the Vita-mix, I added these final 2 ingredients in after blending for 5-6 minutes. I blended for one more minute.
4. Test for seasoning and adjust and re-blend as needed. Pour soup into a serving bowl, and gently mix in diced zucchini, onions, and cucumbers. Garnish with fresh mint and serve, or allow to cool in fridge and serve cold.