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