Light Cucumber Gazpacho
Sep 30, 2019 04:35PM
● By Zach Davey
Yields: 3 to 4 cup servings
1 fresh leek
1 clove minced garlic
3 small cucumbers
½ cup fresh Italian parsley, finely chopped
1 lemon, juiced
1 cup vegetable stock, cooled
1/4 c. olive oil
1/2 tsp salt
1/8 tsp cayenne if desired
1/8 tsp black pepper grounded
Using a stainless-steel steamer and a small saucepan of water, bring water to boil. Wash and slice the leek and place in steamer with 1 clove of minced garlic. Steam for 5 minutes, remove from the heat.
Wash and peel cucumbers chop them in large pieces.
Wash and finely chop fresh Italian parsley.
Place the leeks, cucumbers, parsley, and garlic in the blender, blend until smooth.
Add lemon juice, vegetable stock, olive oil, salt, cayenne (if desired) and black pepper.
Blend for about 20-30 seconds. Adjust spices for taste. Chill to serve cool.
Stephanie Testa, MA, is a Certified Ayurveda Lifestyle Consultant and Practitioner and yoga instructor practicing at Infinity Yoga & Wellness of Cocoa Beach. For more information on Ayurveda, additional recipes or to schedule an Ayurveda consultation, call 321-785-3232 or visit InfinityYogaandWellness.com.