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Lunch Today: Cucumber & Cilantro Gazpacho
Teri Cochrane on
A perfect balancing recipe to cool the body and soothe the system. Inspired by the Spanish classic, this cucumber and cilantro gazpacho takes an acidic soup and turns it alkaline.
Alkalinity is the opposite of acidity, meaning it can counterbalance existing acidity in our system in the form of stomach acid and saliva. For those of us who struggle with acidic foods, a soup like this could be very soothing for a scorched or overheated system.⠀
In addition to their alkalinity, vegetables like cucumber and herbs like cilantro, dill and basil are a source of highly filtered, mineralizing water, and have incredible cooling properties. I also love these green guys for their help with detoxification – both cucumber and cilantro are “pullers,” helping the body to move toxins through and out of the system. ⠀
In a hot season like this, a cooling soup can be a true balm for the body and soul!
Cucumber & Cilantro Gazpacho
- 1 large organic English cucumber
- ½ chopped shallot*
- 1 garlic clove*
- ½ cup cilantro
- ⅓ cup fresh dill
- ⅓ cup fresh basil
- 2 Tbsp lime or lemon juice
- 1 cup organic Greek yogurt (plain)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp sea salt
- ½ tsp ground pepper
*eliminate if sulfur sensitive
Combine all ingredients in a blender and pulse until smooth and silky. Chill in a glass container for at least 1 hour before serving.
Garnish with extra cilantro, dill and basil, or a dash of Greek yogurt. Serve in chilled bowls. Store in a glass container for up to 3 days.
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