A chilled & refreshing soup perfect for those hot summer days!
Cucumber & Ginger Gazpacho with Cauliflower & Mint Roasted Pumpkin Seeds
Serves 4
Total Time: ~30 mins Ingredients
Mint springs - 4 pieces
Ginger – approx. 90g, peeled with 2/3rds grated and the other 1/3rd cut into thin slices
Cauliflower - half of a small head, broken into small florets
Cucumber - 3 large pieces, peeled, deseeded and roughy chopped
Garlic clove - 1 piece, crushed
Lemon juice - 2 tbsp
Olive oil - 60ml
Pumpkin seeds - 70g
Dried mint - 2 tsp
Salt
Citron pepper
Step by Step
Pour 800ml of water into a medium saucepan and add the fresh mint sprigs, the thinly sliced ginger and 2 teaspoons of salt. Bring to the boil, then add the cauliflower and blanch for 2–3 minutes, until just cooked but still retaining a bite. Drain and set aside. The mint and ginger can be discarded.
Place the cucumbers in an upright blender or food processor with the grated ginger, garlic, yoghurt, lemon juice, 1 teaspoon of salt and ½ teaspoon of white pepper. Blitz until smooth, then chill in the fridge for at least an hour.
Heat the oil in a small saucepan on a medium heat and add the almonds. Cook for 3–4 minutes, stirring often, until the almonds are a light golden-brown. Transfer to a separate bowl and stir through the dried mint. Add a pinch of salt and set aside to cool.
When ready to serve, divide the cauliflower florets between four bowls and pour over the chilled soup. Spoon the almond mix on top, and serve.
You can find the recipe in Simple by Ottolenghi and it has also been posted here.
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