Although the leaves are changing and the days are getting shorter, we are still experiencing warm weather in Temecula. Luckily for us, Chef Diamond has paired the perfect dish to cool you off on warm Fall days, a refreshing cucumber-mint gazpacho! The recipe is super simple but oh so good!
CUCUMBER-MINT GAZPACHO
8 Large Cucumbers, Peeled
2 Tablespoons of Honey
1/2 Cup of Sour Cream
1/4 Cup Mint
1/8 Cup Basil
Juice of 2 Limes
Salt & Pepper to Taste
Directions: Puree all ingredients. Strain using a fine mesh strainer. Pour into bowl and garnish with mint or thinly sliced cucumber rounds. Enjoy!
Fun Fact:
The mint and basil for this dish come from our very own greenhouse and garden!
This gazpacho goes great with a nice glass of Roussanne!
