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Cucumber Basil Gazpacho

Cucumber Basil Gazpacho

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  • Makes: 4 to 6 servings
  • Yield: 4 cups
  • Hands On 20 mins
  • Total Time 2 hrs

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This creamy-tasting chilled soup is a natural for serving as an appetizer in small glasses or as a light lunch or supper on hot summer days. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Ingredients

  • 2 ripe avocados, halved, seeded, peeled, and cut up
  • 1 large cucumber (12 ounces), unpeeled, seeded and cut up
  • 1 cup lightly packed fresh basil leaves
  • 1 clove garlic, peeled
  • 2 green onions, trimmed and cut up
  • 2 cups Corn Stock (recipe follows) or chicken or vegetable stock
  • Zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Puree all ingredients in a blender or in a large bowl with an immersion blender. Add stock or water to reach desired consistency. Transfer to a bowl and cover surface with plastic wrap. Chill for 2 to 24 hours; stir before serving. If desired, top with finely chopped cucumber.

Tip

  • Corn Stock: Slice kernels from 2 or 3 fresh ears corn (reserve corn kernels for another use). In a large saucepan, bring the cobs and 6 cups chicken or vegetable stock to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool, then discard cobs. Chill, covered, 5 days or freeze up to 3 months.

Nutrition Facts

(Cucumber Basil Gazpacho)

Servings Per Recipe 4, sugar (g) 3, Potassium (mg) 531, pro. (g) 4, calcium (mg) 51, cal. (kcal) 141, vit. A (IU) 826, iron (mg) 1, Fat, total (g) 10, vit. C (mg) 15, sodium (mg) 562, Polyunsaturated fat (g) 1, Folate (µg) 78, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, carb. (g) 11, Niacin (mg) 2, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0

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