I’ve always been a fan of cold and lukewarm soups. Somehow the flavors and aromas seem to stand out more. This recipe is, of course, not a traditional gazpacho, but everyone who knows me knows I like to add my own twist to recipes.
So here it is! My favorite summer soup. Great as an appetizer or as a light lunch, served with a slice of bread or crackers. Let me know what you think?
approx. 20 min
3 days in an airtight container in the fridge (or 3 months in the freezer)
2 cloves garlic
10 g (1/3 cup chopped) parsley
30 g (1 cup chopped) basil
10 g (1/3 cup chopped) cilantro
10 g (1/3 cup chopped) mint
1 small onion
½ tsp apple cider vinegar (unfiltered)
2 tbsp olive oil, extra virgin
juice of one lime
½ tsp sea salt (or to taste)
2 slices (spelt) sourdough bread
30 g (1 oz) goat cheese, soft
2 pinches cayenne pepper
½ tsp freshly ground black pepper
Roughly chop the cucumber and onion. Peel the garlic cloves and combine with the rest of the ingredients in a blender. Process for about a minute and pour into two bowls.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!