Cucumber Gazpacho Recipe


Preparation time: 30 minutes, plus time to cool. Makes 3–4 cups. Great for summer. Sattvic, calms all doshas, serve with extra cayenne for kapha.

1. Steam for 5 minutes, to calm their pungency:

1 fresh leek, washed and sliced
1 clove of garlic, minced
Remove from heat when done.

2. Wash, peel, and seed:

3 small cucumbers, organic preferred, and chop them in large pieces.

3. Wash and finely chop:

1⁄2 c. fresh Italian parsley

4. Put the cucumber, parsley, leek, and garlic in the blender and blend until smooth with:

juice of 1 lemon
1 c. of vegetable stock, cooled
1⁄4 c. cold-pressed extra-virgin olive oil
1⁄2 tsp. salt
1⁄8 tsp. cayenne or less, as desired
1⁄8 tsp. black pepper, freshly ground

5. Blending will take 20–30 seconds. Adjust salt and pepper to taste. Chill just enough to serve cool.

Serves 4

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Amadea Morningstar

Amadea Morningstar

Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit  

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