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  • Cucumber Gazpacho

    1 vote
    Cucumber Gazpacho
    Servings: 4
    by MICHELLE
    3 recipes
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    Ingredients

    • 2 large cucumbers, peeled, seeded, coarsely chopped
    • 2 scallions, coarsely chopped
    • 1/2 cup herbs (basil, chives, and mint), coarsely chopped
    • 1 1/2-inch piece of ginger, peeled and grated
    • 1 clove garlic, pressed
    • 3 Tablespoons olive oil
    • 1/2 cup plain yogurt
    • 1 tsp salt
    • 1/2 tsp FGP
    • 1 tsp hot sauce (I use Tabasco), plus more for garnish
    • 2 cups fresh crabmeat, for garnish

    Directions

    1. In a blender or a food processor (or if you are sexy enough to own a VitaMix) combine the cucumber, scallions, herbs, ginger, garlic, olive oil, and yogurt AND may as well go ahead and add the salt and fresh ground pepper, and hot sauce, too.
    2. Process until smooth.
    3. Transfer to an airtight container and refrigerate for at least an hour to let the flavors develop and meld.
    4. In a small bowl mix crabmeat with additional hot sauce, about 2 tsp.
    5. Divide soup into four chilled bowls.
    6. Top with 1/4 cup crabmeat mixture in each bowl.
    7. Serve immediately.

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