Naturally, Delicious Dinners by Danny Seo

Author:Danny Seo
Language: eng
Format: epub
Tags: Cooking (Natural foods)
Publisher: Gibbs Smith
Published: 2021-06-22T00:00:00+00:00

Photograph by Rikki Snyder.

Green Gazpacho with Pumpkin Seed Oil Drizzle

Serves 4 to 6

Did you know complex carbs, such as zucchini, green peas, cucumbers, and onions keep energy levels stable? Green yogurt, pumpkin seed oil, olive oil, and other healthy fats may help reduce inflammation, too. And did you know all of these ingredients are in this refreshingly cool gazpacho?

Gather

2 cucumbers, seeded and cut into large chunks (about 3 cups)

1 small zucchini, cut into large chunks (about 1 heaping cup)

1 cup fresh or frozen shelled green peas, blanched

1/2 small yellow onion, coarsely chopped (about 3/4 cup)

1 green bell pepper, seeded and cut into quarters

3 tablespoons lemon juice

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon organic cane sugar

1 teaspoon kosher salt

1 clove garlic

1/4 teaspoon ground coriander

1 teaspoon ground cumin

Pinch of freshly ground white pepper

1 to 2 cups filtered water

Plain Greek yogurt, for garnish

Pumpkin seed oil, for garnish

Freshly cut chives, for garnish

Make it

Place the cucumbers, zucchini, peas, onion, bell pepper, lemon juice, olive oil, vinegar, sugar, salt, garlic, coriander, cumin, white pepper, and water in a blender. Process on low for 20 seconds, then turn to high and run until velvety smooth.

Chill for at least 2 hours.

Serve with a small dollop of plain Greek yogurt, a drizzle of pumpkin seed oil, and freshly cut chives.

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