Recipe courtesy of Sunny Anderson
Sunny's Super Easy Cool as a Cuke Soup
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- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 72
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 3 mg
- Sodium
- 82 mg
Gazpacho is a cooling soup that’s great for the summer, especially when the produce is fresh and at its best. This isn’t a time to use vegetables or fruits on their last leg. Pick the good stuff and blitz it up. This also freezes well in a sealable freezer bag. Just fill it and freeze it flat for easy defrosting in the refrigerator. If you’re having this without a sandwich, a warmed garlic naan alongside or even croutons are perfect in this soup.
- Level: Easy
- Total: 2 hr 25 min (includes chilling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 72
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 3 mg
- Sodium
- 82 mg
Ingredients
Soup:
Topping:
Directions
- For the soup: Brush the scallions and garlic with the olive oil. Add to a grill pan on medium-high heat and grill while flipping until both are slightly charred. Roughly chop, then add to a blender along with the cucumber chunks, basil, mint, hot sauce, yogurt and salt. Blend until smooth. Pour into a container with a lid. Cover and chill for 2 hours.
- For the topping: In a medium bowl, whisk together the vinegar, nectar and sugar until the sugar dissolves. Add the diced cucumber and toss. Rest at room temperature for 10 minutes, tossing halfway through.
- In the middle of each bowl, add an equal amount of the pickled cucumbers. Pour the chilled soup around the perimeter. Serve with a drizzle of garlic or citrus olive oil.
