CUCUMBER-MINT GAZPACHO

CUCUMBER-MINT GAZPACHO image

Yield 4-6 servings

Number Of Ingredients 12

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2 English cucumbers
1 small-medium white onion
1 yellow bell pepper, membrane removed*, seeded and chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
8-10 large mint leaves, chopped
1/4 cup canned coconut milk**
2 Tbsp EVOO (more or less to taste)
2 Tbsp fresh lime juice
2 Tbsp wine vinegar (red, white, or sherry)
1 tsp sea salt
freshly ground pepper

Steps:

Place all indredients in bowl of food processor.*** Process into a puree with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled. Notes: * Easiest way to remove bell pepper membrane (the textured, almost bubbly film closest to the flesh) is with a sharp potato peeler. ** Instead of coconut, you can substitute either an avocado or 6 oz of Greek yogurt. *** If you don't have a food processor, you can use a blender, but remember to add the liquid ingredients to the pitcher first, followed by the raw vegetables. Blend to desired consistency.