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Cucumber Mint Gazpacho (06.13.15)

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Posted at 12:11 PM, Jun 13, 2014
and last updated 2014-06-13 14:45:31-04
  • 2 English cucumbers, chopped
  • 1/4 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 1 yellow bell pepper, membrane removed, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • 8 to 10 large mint leaves, chopped
  • 1/4 cup canned coconut milk
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • Salt and Pepper, to taste

Place all ingredients in the bowl of a food processor. Process into a purée with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled.