Or, how to make gazpacho without accidentally killing myself aka "Green Gazpacho of DOOM"
I'll admit it. I've become nearly impossible to feed. About two years ago, I developed an allergy to tomatoes. I love tomatoes but they want to kill me. Also, I gave up meat about a year ago, somewhat accidentally. Add on to all this the fact that I love food. So as you can see, I'm basically screwed unless I search high and low and develop my own recipes.
Summer has arrived in Ohio. There are fresh cucumbers and tomatoes galore. It's hot, humid and miserable to cook in. So of course I've been craving gazpacho for weeks now. I've been tracking down and trying various recipes in an effort to find one that I like. Here is the result:
Ingredients:
- 2 English cucumbers, peeled, seeded and sliced
- 1/4 cup cold water
- 1/2 tablespoon distilled white vinegar
- 1 teaspoons kosher salt
- 1 ripe avocado, peeled and pitted
- 1/2 tablespoon fresh lime juice
- 1 clove garlic, crushed, minced or destroyed some other way
- 4-6 ice cubes
Method:
- Puree all ingredients in a blender until smooth.
- Serve immediately.
The soup will be creamy, cool and delicious. Serve with some chilled wine or even a clean crisp beer. Guaranteed to be vegan-friendly and tomato-free.