Gazpacho is a Spanish soup served cool, making it the perfect summer meal. I know that can sound kind of strange if you’ve never had cold soup before. I thought so too before I tried it myself, but when I did I realised I’d been missing out!
It’s so delicious and refreshing!
My pear and cucumber gazpacho is light enough to enjoy as an entrée. Or, if you’re like me, it’ll be your go-to recipe when you want to counteract some of the more substantial meals you consumed earlier in the week.
It’s the perfect lazy dinner too, as you won’t have to cook anything and can whiz it up in 10 minutes! 🙆
A drizzle of my fragrant five-minute basil oil pairs well with a bowl of pear and cucumber gazpacho. But if you’re feeling super lazy, you can just drizzle olive oil on it. I won’t tell anyone!
Pear & Cucumber Gazpacho
Yield 2 large bowls
- 4 Tbsp coconut yoghurt
- 3 medium cucumbers, peeled
- 3 green pears, peeled and core removed
- 2 medium or 3 small cubanelle peppers (long yellow peppers), tops and seeds removed
- 2 stalks celery, ends removed
- 2 spring onions, ends removed
- ½ garlic clove, minced or grated
- 1 tsp fresh ginger, minced or grated
- 1 Tbsp of basil oil or olive oil
- Juice of half a lime
- ½ tsp salt
- 1 Tbsp basil oil, or olive oil
- 2 pinches ground chipotle, or ground sumac if you don't like chilli
- fresh thyme leaves (optional)
- very finely sliced radish (optional)
- Roughly chop all of the fruit and vegetables. Add all of the ingredients to a blender or vitamiser and process until smooth.
- Serve cool in bowls and garnish with radish slices, thyme leaves, a drizzle of basil oil, and a pinch of ground chipotle.
- Chipotle chilli powder can be difficult to find in supermarkets in Australia. I purchase mine from iHerb.
- You can make this recipe ahead of time; store it in an airtight container in the refrigerator for up to 3 days.
Courses Small Meals
Cuisine Soup; Spanish