SPICY CUCUMBER GAZPACHO

SPICY CUCUMBER GAZPACHO image

Yield 4-6 servings

Number Of Ingredients 11

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4 1/4 cucumbers (about 2 3/4 pounds), divided
1 cup plain yogurt
1 teaspoon Thai red curry paste
1/3 cup plus 1/2 teaspoon lime juice, divided
1/2 jalapeno, seeded and coarsely chopped
1 1/4 teaspoons salt, plus a pinch, divided
1/4 teaspoon freshly ground black pepper, plus a pinch, divided
30 cilantro leaves, divided
20 fresh mint leaves, divided
1/2 cup plus 1 teaspoon olive oil, divided
1/2 medium tomato, cut into small dice

Steps:

1. Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish. 2. Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeno, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Puree. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green. 3. Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve. 4. In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato. 5. Ladle into bowls and garnish.