The cucumber base makes this gazpacho very special!

Serves 6

5 small cucumbers, peeled and chopped

1 green bell pepper, chopped

3 green onions, chopped

1⁄4 cup fresh basil, chopped

1⁄4 cup fresh parsley, chopped

2 small-sized jalapeño chili peppers, seeded and chopped (wear rubber gloves!)

3 cloves of garlic, pressed

1⁄4 cup water

1⁄4 cup vegetable stock

1⁄4 cup grapeseed oil (or olive oil)

juice from 1 lime

salt & freshly ground pepper, to taste

red chili pepper flakes, to taste

  1. Combine cucumbers, bell pepper, green onions, basil, parsley, jalapeño chilis, and garlic into a blender or food processor.
  2. Add water, vegetable stock, grapeseed oil, lime juice, and a touch of sea salt and fresh ground pepper. Use the food processor to liquify.
  3. Chill for at least 2 hours.
  4. Add a touch of chili pepper flakes.
  5. Taste, and add more salt and pepper if needed. Serve with crostini garnish.

TIP:

I love Persian cucumbers best for this recipe!

Photography by Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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