A simple and quick summer soup that can be made in under 15 minutes and perfect for summer. Very refreshing when served chilled.
Gazpacho is a Spanish style soup that requires no cooking. It is often made with tomatoes as the main ingredient. I wanted a variation so I tried it with cucumber. I used peas to give body to the soup. Cream is also added to make the soup richer but I didn’t add any. Feel free to add cream if you want. I’m a fan of this soup as there is no cooking involved which means less work and clean up too. Well technically you have to blanch the peas which does involve boiling the water, but we can consider it ‘no cooking’ right?
All you need is to blend the ingredients and the soup is done.
Servings
Serves 2
Prep Time
5 -10 minutes
Cook Time
No cooking except for blanching peas
Total Time
5-10 minutes
- 1 cucumber
- ½ cup peas, blanched
- 1 green chili
- Salt to taste
- ¼ cup fresh mozzarella balls, halved
- 5-6 cherry tomatoes, halved
- 1 tbsp olive oil, to garnish
- 1 tsp fresh oregano, to garnish
Step 1
To blanch peas, boil water, turn off the flame and add peas. Let the peas sit for 3 minutes in the hot water. Drain into an ice cold water bath- which simply means fill a pot with ice cubes and cold water and let the peas sit in it so it stops cooking and the green color is retained.
Step 2
Place all the ingredients in a blender except mozzarella and tomatoes. Puree to a smooth texture.
Step 3
Pour into soup bowls and top with mozzarella and tomato. Garnish with olive oil as needed.
Step 4
You can refrigerate and serve or at room temperature too.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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