Cucumber and Yogurt Gazpacho with Fresh Mint
- 2 cucumbers
- 1 avocado
- 1 garlic clove
- 2 inches ginger (5 cm)
- 1 small bunch mint
- 2 plain yogurts (250 g)
- 6 3/4 fluid ounces semi-skimmed milk (200 ml)
- 5 tablespoons sherry vinegar
- 2 to 3 tablespoons tamarind purée
- 2 pinches Espelette pepper
- 1 3/4 cups cold water (400 ml)
- 5 tablespoons olive oil
- 1 Granny Smith apple
- freshly ground black pepper
Step 1: Gazpacho
Peel and seed the cucumbers. Set about a third of one cucumber aside, and chop the rest.
Halve the avocado, remove the pit, and scoop out the flesh with a small spoon.
Peel and mince the garlic and ginger.
Chop the mint and set aside 2 tablespoonfuls.
Blend all these ingredients with the yogurt, milk, vinegar, tamarind purée, 1 pinch of Espelette pepper, the water and milk, and the olive oil for 1 to 2 minutes.
Season with salt and freshly ground black pepper, and keep cold.
Step 2: Apple
Peel the apple, halve it, remove the core, and cut into a 5 mm brunoise. Do the same with the reserved cucumber.
Set in a large bowl with the reserved chopped mint leaves, and season with salt and freshly ground pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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