Explore the World of Kitchen Herbalism: Refreshing Cucumber Gazpacho

In this video, we celebrate the peak of summer with a Refreshing Cucumber Gazpacho, perfect for balancing the heat of the season.

Refreshing cucumber gazpacho

Learn how to combine cooling cucumber with fresh herbs like cilantro, coriander, borage, parsley, basil, and lemon balm, all of which help soothe and balance the Pitta dosha according to Ayurveda. This easy-to-make recipe is packed with hydrating and anti-inflammatory ingredients, making it a delicious way to stay cool and nourished.

Video by Rosemary Lovesmith (Forest and Ether)

Ingredients

• 2 medium English cucumbers or one large cucumber

• 1 cup fresh herbs and greens of your choice (e.g., parsley, borage, cilantro, lamb's quarters, basil, mint, dill)

• The juice of four limes (about 1/4 cup)

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon white pepper

• 1 cup raw cashews (soaked overnight)

• 1/4 teaspoon ground coriander or 5-6 whole coriander pods

Instructions

Prepare the Ingredients

Chop the cucumbers into chunks. Wash and roughly chop the fresh herbs and greens.

Blend the Gazpacho

Add the chopped cucumbers, fresh herbs, and greens to a high-speed blender.

Add the lime juice, extra virgin olive oil, sea salt, white pepper, soaked cashews, and ground coriander (or whole pods) to the blender. Blend on high until the mixture becomes smooth and creamy. If the gazpacho is too thick, you can add a little water to achieve your desired consistency.

Serve and Enjoy!

Pour the blended gazpacho into bowls. Chill for about an hour if desired. Garnish with edible flowers such as borage, cucumber slices, and other seasonal additions like fresh corn and tomatoes and enjoy!