Gazpacho is Spanish in origin—a cold, raw soup typically made with tomatoes. This variation serves four and uses fresh herbs and cucumbers to give it a bright green color. Best enjoyed on a hot summer night!
- 1 shallot, diced
- 1/2 inch ginger, diced
- 2 cloves garlic, diced
- 1/2 of a lemon, juiced
- 1/3 cup full fat yogurt
- 1 teaspoon white vinegar
- 2 Tablespoons olive oil
- greens from bunch of 1 green onion
- 1/2 cup mint
- 1/2 cup basil
- 1/4 cup dill
- 1 english cucumber
- 1 1/2 cucumber
- 1/2 tsp sea salt or to taste
Instructions for parents/teachers:
- Dice the shallot, ginger and garlic, set aside
- Juice half of a lemon making sure to avoid all seeds, set aside
- Measure out yogurt, white vinegar and olive oil into a bowl, set aside
- Cut the green stalk from one bunch of green onions and set aside
- Cut both kinds of cucumber into small chunks and set aside
- Help kids blend the ingredients in the blender
- In order to get a smooth consistency, the gazpacho ingredients will need to be cleaned off of the sides of the blender periodically – use a plastic spatula
Instructions for kids:
- Pick the mint, basil and dill leaves off of the stems of the plants and set aside
- Put the first 7 ingredients into the blender and puree
- Place the last 7 ingredients into the blender and puree
Pour into soup bowls and enjoy!
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