CHEF JEFF — ONE BYTE AT A TIME: Cucumber GazpachoCool down on a hot day with a cold soup.
By: Herald Staff Report,
Cool down on a hot day with a cold soup.
4 large cucumbers
2 large avocados
2 medium shallots
¼ cup olive oil
2 tablespoons sherry vinegar
Juice of one lime
½ teaspoon sea salt
Drop or two Tabasco sauce
Cilantro (for garnish)
Peel cucumber. Cut off ends. Cut in manageable pieces, about 4 to 5 inches long. Slice away part with seeds, leaving flesh. Do this with all of your cucumbers. Put in blender.
Peel avocados and add to blender, too, along with rest of ingredients. Puree until smooth. Taste and adjust ingredients. 3. Refrigerate 2 to 3 hours, at least, so flavors can come together. Garnish with cilantro.
Yield: Serves 2.
Approximate nutritional analysis per serving: 326 calories, 29 grams fat, 17 grams carbohydrates, 4 grams protein, no cholesterol, 252 milligrams sodium, 5 grams dietary fiber, 75 percent of calories from fat.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.