Green Gazpacho for St. Patrick’s Day

Cold soup that’s simple to make and pretty (green) to serve.

Just Spices, a new California company that makes organic spice blends, has shared its simple recipe for Cucumber Gazpacho that comes out shamrock green. Note that the soup is shamrock green, not Kelly green.

The brand is only available by on-line order, and since there’s no time to order for a March 17 delivery, make it in summer, which is peak gazpacho season anyway. Or freelance making your own from your spice rack. The company says its vegetable broth blend “includes fresh herbs like lovage leaves, chopped parsley, crispy onions, exotic nutmeg, soft celery seeds, crushed sea salt, and wild garlic. For extra flavor we threw in a blend of some tasty tomatoes and ripe carrots. Lastly, the Tellicherry pepper and brown cane sugar contrast each other nicely, balancing a sharp taste with some cool sweetness.”

Cucumber Gazpacho

2 cucumbers
1 avocado, peeled
2 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 cup water
2 teaspoons Just Spices Vegetable Broth Seasoning

Preparation

Cut vegetables into small pieces. Combine all ingredients in a blender. Blend until the mixture is smooth.  Garnish with thin cucumber slices or chopped chile.

Serves 2.

The recipe did not mention this, but I would suggest tasting a small bit of the cucumber peel before committing two whole cucumbers to the soup, as peels are sometimes bitter. If so, remove the entire peel, of course. Also, seedless English cucumbers would be suitable.

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