Cucumber Gazpacho Soup with Pampas Herbs
This refreshing recipe is really easy to make, delicious for a summer day, and a light starter. Gazpacho is a cold soup that uses vegetables like tomatoes and cucumbers. I have a lot of fun making new versions of this soup.
We will divide the recipe in three because we have 3 different techniques in three elements.
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Ingredients:
Cucumber 2 large (cut in coins)
Tomato 2 large (diced)
Celery 4 stems (diced)
Onion 1 small (diced)
Garlic 1 clove (peeled)
Water 2 cups
Ingredients for Clams:
Olive Oil 2 tbsp
Clams 1 lb
White wine 1 cup
Lemon juice
Method:
For the soup:
In a blender place the vegetables, the water, and the spices. Blend until fine, pass the soup through a fine chinoise to remove the big pieces. Taste salt and pepper and chill for half an hour in the fridge.
Tip: you can char the tomatoes on a gas stovetop or grill to add more depth of flavor to the dish.
For the Clams:
Heat a pot, add the oil, and saute the clams. When the clams start to open add the wine and the spices. Evaporate the alcohol and finish the clams with lemon juice.
Remove from the heat and let them cool down, then remove one side of the shell or both.
Plating:
Plate the soup in a decorative bowl and arrange a few of the clams on top of the soup.
Decorate the dish with micro greens, some of the neatly diced cucumber or celery, and serve.
Enjoy it cold with a delicious white wine! If you loved the dish, we’d love to see the results! Tag us on social media at @nativospices!
