Cucumber Gazpacho

INGREDIENTS

  • 3 cucumbers, peeled, deseeded and chopped

  • 10-15 tomatillos, peeled and washed

  • 1 tbsp ginger

  • 2 jalapeño, seeded

  • 1 head garlic, cut in half

  • 1 packed cup of cilantro leaves

  • 1 packed cup parsley leaves

  • Juice of 2 limes

  • 1/2 cup olive oil

  • 1/4 cup bonito flake

  • Salt and pepper to taste

PREPARATION

  1. Toss the tomatillos and garlic in olive oil and roast in a 450 degree oven for 15-20 min. The tomatillos should be slightly charred and collapsing on themselves. Squeeze the garlic heads to smush out the garlic meat. Throw out the garlic skins and set the meat aside to cool.

  2. Add the cucumbers, cooled tomatillos, garlic, ginger, jalapeños to a vitamix and blend until totally smooth. Then add your herbs, bonito flakes and remaining olive oil to the blender. Finally add the lime juice - feel free to add more acidity if you wish.

  3. Finish seasoning with additional herbs, salt and pepper and serve within the day. The soup will start to turn brown if left for longer.

Rebekah PapeEcolibrium FarmsEcolibrium Farms, ecological farming, story, community, food is community1 Comment