I know gazpacho is more summery soup, but I just felt like something refreshing and hydrating. This recipe makes the most of fresh, simple summer flavors, and a dollop of wasabi adds the right amount of heat. You can change ingredients depending on your taste. Normally, some recipes include white bread, sour cream or cream in it, which I’m not fancy. Onion or garlic? I didn’t want too much raw garlicky flavour, so skip that. As far as pairing goes, I think seafood like crab meat or prawns or white fish will be beautiful with it. Maybe serve with homemade flat bread or focaccia on the side? Yum. I cannot wait to try this (it is being chilled in the fridge now!).
Ingredients
1 continental cucumber, chopped
1 bunch of parsley
1 bunch of coriander
1 cup of lemon ginger tea, brewed and cooled
1 tsp of apple cider vinegar
1 tsp of Himalayan salt
a pinch of cayenne pepper
1 tsp of wasabi paste
a squeeze of lemon
olive oil
Add all ingredients except olive oil in a blender. Blend well until combined. Transfer to a glass jar or jug, cover and refrigerate for a couple of hours. Just before serving, add olive oil and ice cubes if you like.
