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Cucumber Gazpacho with Tomato Roulade

Cucumber Gazpacho-Serves 6

1 lb. English cucumber

1 lb. Tomatillos

½  Yellow onion

1 Garlic clove

¼ Cup rice wine vinegar

¼ Cup grapeseed or olive oil

1 Tablespoon cilantro

1 Tablespoon parsley

Salt and Pepper to taste


Tomato roulade- makes 3 cups

3 Cups grape tomatoes sliced in half

¼ Cup toasted almonds

1 T. Fresh mint chopped

1 T. Fresh cilantro chopped

¼ Teaspoon lemon juice

1/8 Teaspoon salt

Notes: Rough chop all veggies and herbs, add to blender and blend until smooth. Next add the vinegar and incorporate. Slowly start adding oil in while blending to emulsify the soup. Continue to blend for an addition 1-2 minutes to ensure it will not separate later on. Remove from Blender and chill for at least 2 hours. While the soup is chilling toss grape tomatoes, additional herbs, lemon juice, and salt in a mixing bowl and let marinate for at least 30 minutes. Serve cold 6 oz. per person and top with ¼ cup tomato mixture.

Calories: 93  Protein: 1.1g Fat: 7g  Carbs: 7g  Sodium: 67mg