JUST COULD NOT RESIST SHARING THIS SOUP WITH YOU ALL… THIS POPPED INTO MY INBOX THIS MORNING… SIGN UP FOR YOUR DAILY DOES OF SPOONFED SUPPERS…Â I HAVE COMPLETELY CHEATED AND COPIED THE WHOLE EMAIL FOR YOUR DELIGHT…
GUESS WHAT I’M HAVING FOR LUNCH TODAY
|
|
There’s still a chance to take your free 2 week trial of Vital Spoon here. We don’t take card details so there’s no commitment to continue! Go on… What have you got to lose?Â
Creamy Cucumber Gazpacho
 |
Yummy hot or cold. If you prefer this hot, then don’t add the ice!  |
These quantities are based on 2 adults
| Olive oil (extra virgin) |
1 x tbsp |
| Garlic |
2 x clove, crushed |
| Onion |
1 x onion, diced |
| Lemon |
1 x lemon, juiced |
| Cucumber |
1 x cucumber, peeled and thinly sliced |
| Vegetable stock (reduced salt) |
150 millilitres(stock / bouillon cube crumbled into boiling water) |
| Butter beans (can) |
400 grams, drained |
| Cayenne chilli pepper (ground) |
1 x tsp |
| Avocado |
1 x avocado, skinned, stoned and diced |
| Parsley (fresh) |
2 x tbsp |
| Fromage frais |
150 grams |
| Ice cubes |
300 grams |
1. Heat the oil in a large saucepan over a medium-high heat. Add the garlic and onion. Cook for 3 mins, or until the onion softens.
2. Lower the heat slightly and add the lemon juice, cucumber, stock, beans and cayenne pepper. Allow to simmer for 6 mins, or until the cucumber softens. Stir throughout.
3. Transfer the vegetables to a blender. Add the avocado, parsley and fromage frais. Pulse until smooth.
4. Then add the ice to the blender. Blend the ice until the soup is completely smooth again. Keep adding ice, if necessary, until the soup has chilled. Then serve up.
(2) Hold off on the cayenne pepper for the Little Ones and add at the end for seasoning when serving the adults.
Average Calories: 404
Average Saturated Fat: 4.7g
Average Salt: 0.5g
Average Sugar: 0.5g
3.5 of your 5-a-day
*per person |
Posted on July 18th, 2011 at 11:29 am by 
