Beat the Heat Cucumber Gazpacho
This week is HOT. Three showers a day hot. Suffocating humid breeze hot.
The portable a/c in our tiny apartment can barely cool the space immediately around it. Our refrigerator was radiating heat through the marble counter where I do most food prepping. I for once, am refusing to turn on the oven.
E and I are one of those people who responds with "I can eat" when asked whether we're hungry or not. Not today. Today is a rare occurrence that both of us lost our appetite. We spent our day imbibing on ice cold sparkling water and juice, we ate half a watermelon, we avoided any movement by taking long naps on the couch (avoiding body contact the whole time.)
This soup is rather flexible, and can be flavoured with a variety of aromatics. I used basil and some hyssop anise which I procured from Union Square Greenmarket this past weekend. You may also added some prosciutto for extra protein, some cherry tomatoes for colour, or some sunflower seeds for extra crunch. I'm also imagining corn kernels, bread crumbs, cooked shrimp, etc. The combinations are endless!
Cucumber Avocado Basil Gazpacho
This cucumber and avocado gazpacho is a perfect remedy for the summer heat. You can add ice instead of chilled water to make it extra cold, and make sure everything is well-chilled before whizzing them up in the blender.
Serves 2. Adapted from Allyson Kramer.
1 ripe avocado
1.5 cucumber, skin left on, seeds removed
1 small handful fresh basil
1 small handful
1 clove garlic
2 scallions, green and whites*
Juice of 1 lime
2 cups cold water
Salt & pepper, as needed
- Refrigerate all the ingredients until they are quite cold. Place all chilled ingredients up to the lime juice into a blender and purée until smooth, adding water to thin it out to your desired consistency (you may not use all the water). Add salt and pepper to taste.
- Return the soup to the refrigerator and chill until it is ready to be served.
- Garnish with herbs, protein or crunch, as desired.
* I used 1/4 red onion instead. Both taste equally good, the red onion adds a sweeter note, and I quite like the small red flecks of the red onion.