A Refreshing Soup for Hot Weather
I came across this recipe on the website of Kitchen Seeds. While I can well imagine growing and using my own cucumbers and parsley, I could not wait to make this once hot weather hit. It did not disappoint. The avocados provide a nice base note. I doubled the quantity to make a creamier version. Sriracha Sauce does perk it right up.
Cucumber Ginger Gazpacho
Made with Brainy Belly Chicken Bone Broth
3 large English Cucumbers, skinned and halved lengthwise
2 slicing Cucumbers, skinned and halved lengthwise
2 tablespoons fresh flat-leaf Parsley, chopped
2 tablespoons freshly grated, peeled ginger root
3 tablespoons fresh lime juice
5 Scallions, chopped (white and pale green parts only)
1-2 ripe avocado, chopped
2 to 3 cups Brainy Belly Chicken Bone Broth
Kosher salt, to taste.
Freshly ground black or rainbow pepper
Remove all of the seeds from the Cucumbers. Chop the Cucumbers and place half in a blender with the flat-leaf Parsley, ginger root, lime juice, Scallions and avocado. Purée until extremely smooth. Pour into a large bowl. Place the remaining chopped Cucumber in the blender; add 2 cups chicken stock. Purée until smooth. Pour this mixture into the first mixture in the large bowl; whisk to combine. At this point, if there are any little lumps, you can purée it again in the blender in batches. Check the consistency: it should coat a wooden spoon. If it is too thick, incrementally add more chicken stock. Salt and pepper to taste. Chill overnight before serving.
Sriracha Sauce makes a nice accent.