Cucumber and yoghurt gazpacho recipe
This gazpacho is rich in calcium thanks to the yogurt and milk, so it’s really good for you! Prepare the gazpacho in advance so that it’s nice and cold, or put it in the freezer for 15 to 20 minutes. A useful tip is to cool your soup tureen or soup plates.
Ingredients
- 2 cucumber
- 1 avocado
- 1 garlic clove
- 5 cm ginger
- 1 small bunch mint
- 2 x 175g plain yoghurt pot
- 200 ml semi-skimmed milk
- 5 tbsp sherry vinegar
- 2 tbsp tamarind purée
- 2 pinch of Piment d'Espelette
- 3 tbsp olive oil
- 1 pinch salt and freshly ground pepper
- 1 Granny Smith apple
- 2 cucumber
- 1 avocado
- 1 garlic clove
- 5 cm ginger
- 1 small bunch mint
- 2 x 175g plain yoghurt pot
- 7 fl oz semi-skimmed milk
- 5 tbsp sherry vinegar
- 2 tbsp tamarind purée
- 2 pinch of Piment d'Espelette
- 3 tbsp olive oil
- 1 pinch salt and freshly ground pepper
- 1 Granny Smith apple
- 2 cucumber
- 1 avocado
- 1 garlic clove
- 5 cm ginger
- 1 small bunch mint
- 2 x 175g plain yoghurt pot
- 0.8 cup semi-skimmed milk
- 5 tbsp sherry vinegar
- 2 tbsp tamarind purée
- 2 pinch of Piment d'Espelette
- 3 tbsp olive oil
- 1 pinch salt and freshly ground pepper
- 1 Granny Smith apple
Details
- Cuisine: Spanish
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Prepare the gazpacho: peel 2 cucumbers and remove all the seeds. Cut off about a third of one of them and set it aside. Chop the rest into small pieces.
- Halve 1 avocado, remove the stone and scoop out the flesh with a small spoon. Peel and mince 1 garlic clove and 5 cm of ginger. Chop the leaves of a small bunch of mint and set aside 2 tablespoonfuls.
- Blend all these ingredients with 2 plain yoghurts, 200 ml of semi-skimmed milk, 5 tablespoons of sherry vinegar, 2 to 3 tablespoons of tamarind purée, 1 pinch of Piment d'Espelette (2 pinches required in total for recipe), 400 ml of cold water and 3 tablespoons of olive oil for 1 to 2 minutes.
- Add salt, freshly ground black pepper and keep cold.
- Prepare the crisp garnish. Peel 1 Granny Smith apple. Cut it in half, remove the core and chop the flesh into very small dice (brunoise), approximately 5 mm. Cut the reserved piece of cucumber in the same way.
- Put in a large bowl with the reserved chopped mint leaves. Add salt and freshly ground black pepper. Pour the soup into a tureen or soup plates. Scatter the crisp garnish over. Then sprinkle 1 pinch of Piment d'Espelette on top. Serve nice and cold.
Alain Ducasse likes to include his ingredient quantities in the recipe method, so you'll find them both there and in our ingredients list.
Recipe taken from Nature by Alain Ducasse (published by Hardie Grant, £25, Hardback).
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