Often when it is hot we don't feel like eating and then we have no energy. This recipe is one I found in the city of Seville where summers are hot, humid and full of life. With out a lot of effort it fills the belly and soothes an over heated soul.
- 3 medium cucumbers, peeled and chopped
- 1 clove garlic, minced
- 3 cups plain yogurt or sour cream
- 1 cup broth, chicken vegetable or whey from making cheese
- 1/4 tsp Picante Passion
- Salt and pepper, to taste
- Garnish with cherry tomatoes
Combine all ingredients except for the almonds and parsley. Cover and refrigerate overnight so that the flavors marinate. If you prefer a smooth consistency, puree in a blender or food processor. Immediately before serving, garnish with toasted cubes of day old bread and grape tomatoes.
What you've shared:
Along with gazpacho we serve a salad called in my small town "RIN RAN": fresh tomatoes just picked in my garden,cucumber,a boiled egg and a can of sardines in olive oil. And finally a very cold slice of watermelon.
Here are some more edible ideas for cool evenings.
Photo Credit: Julie Cecchini