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Thursday, 6 June 2013

Spicy Cold Cucumber Gaspacho

Here's another fun and healthy recipe for the family to try from LunaCafe.


  • 1-2 cups Cauliflower, grated
  • 2 English cucumbers, peeled and chopped (4 cups chopped)
  • 1 green bell pepper, cored, seeded, deribbed, and chopped
  • 3 green onions, trimmed and cut into 1-inch lengths
  • 2 jalapeno chiles, stemmed, halved lengthwise, seeded and deribbed (use disposable gloves)
  • small handful Italian parsley, large stems removed
  • small handful spearmint or lemon verbena leaves
  • 2 large cloves garlic, peeled and minced or pressed
  • ½ cup chicken stock, or water, plus additional
  • ¼ cup cold pressed olive oil
  • 2 tablespoons natural-process red wine vinegar
  • 2 tablespoons fresh lemon juice
  • several drops of Tabasco Green Pepper Sauce, to taste
  • 1 teaspoon fine sea salt
  • Garnish: 
¼ cup diced English cucumber (with peel)¼ cup diced green bell pepper, coarsely grated zest of 1 lemon, 6 small tips of fresh spearmint or lemon verbena


  1. Put the cucumber, bell pepper, green onions, jalapeno chiles, parsley, spearmint or lemon verbena, and garlic into a blender and liquefy. 
  2. Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine. 
  3. Taste and adjust the balance of salt and lemon juice if needed. Adjust the thickness of the soup by adding a little more chicken stock if needed. 
  4. Chill for at least two hours. 
  5. Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, red bell pepper, and lemon zest.
  6. Top each serving with a tiny sprig of spearmint or lemon verbena.
Makes 2 quarts. Serves 6.

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