Cucumber Miso Gazpacho 小黃瓜味噌冷湯
Summer is officially here and it’s time for some refreshing gazpacho recipes! Gazpacho is one of my favorite things to make and serve at summer dinner parties. I love that they can be prepared in advance and the taste is never compromised even if it is made the day before the party. It’s such a hassle free starter to include in any summer dinner menu.
This recipe is no exception. It takes a minimal amount of time and effort and can be made the day before. Simply chill the soup in the fridge overnight and enjoy it the next day! To add some crunch and crisp, I add some fried shallot and snap peas. It’s a very easy and delicious summer gazpacho recipe. The white miso is my fav add on here. It gives such unique and flavorful touch to the refreshing iconic gazpacho. I choose white miso because the flavor I am looking for is a soft and gentle one, hence any other miso would be too strong for this recipe, but feel free to play around with it, it’s up to your taste so go wild!
Cucumber Miso Gazpacho with snap peas 小黃瓜味增冷湯佐甜豌豆
Yield 2 people
Ingredients
English cucumber, 1, roughly chopped
Garlic cloves, 1 small, crushed
Water, 2 TBS
White miso, 1 TBS
Salt, ⅛ tsp
Snap peas, 2
Shallot, 1 small, thinly sliced
Sunflower oil, 4 TBS
Instructions
Place cucumber, garlic, water, miso, and salt in a blender. Blend until well combined and smooth. Place in the fridge to chill until ready to serve.
Heat the sunflower oil in a small saucepan. Once hot enough, fry the shallot until golden brown. Pour the shallot and oil through a fine sieve, save the infused oil and place the shallot on a paper towel lined plate. Sprinkle on some salt while they are still sizzling hot.
Bring a pot of water to boil and blanch the snap peas for 1 minute. Remove from the pot. Once cool enough to handle, halve the peas and set aside.
When ready to serve, place the chilled soup in a bowl, top with some fried shallot and snap peas. Drizzle on some shallot infused oil and serve.
