Venturing into the realm of culinary artistry, we embark on a journey to discover the tantalizing flavors of "Cucumber Lychee Gazpacho with Feta Crostini". This refreshing and vibrant dish harmoniously blends the crispness of cucumber, the sweetness of lychee, and the tangy zest of feta cheese, creating a symphony of flavors that will delight your palate. In this article, we'll guide you through the steps to prepare this delectable gazpacho, providing expert tips and tricks to ensure your creation is nothing short of extraordinary. Let's dive into the world of gazpachos and explore the unique combination of ingredients that make this dish a true masterpiece.
Let's cook with our recipes!
GOAT CHEESE AND CUCUMBER CROSTINI RECIPE BY TASTY
Here's what you need: baguette, olive oil, kosher salt, goat cheese, persian cucumbers, fresh dills
Provided by Katie Aubin
Categories Snacks
Time 30m
Yield 12 crostinis
Number Of Ingredients 6
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
- Spread 1 tablespoon of goat cheese over each crostini. Top with 1 cucumber ribbon and 1 sprig of dill.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 30 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 8 grams
CUCUMBER GAZPACHO WITH MINT PASTE
This is a great, refreshing soup on a hot day. It is made in minutes. You can also make parsley paste and serve it with the soup, just substitute parsley for mint. Serve with crusty bread or garlic bread.
Provided by Silke
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
- Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
- Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
- Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
- Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 5.7 g, Cholesterol 16.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 216 mg, Sugar 1.9 g
CUCUMBER GAZPACHO WITH WATERMELON AND MINT
Steps:
- Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
- Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.
ROASTED ROOT JUMBLE WITH FETA
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
- In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
- Increase the oven temperature to 375 degrees F.
- Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
- Garnish with a drizzle of olive and sprinkle with cilantro or parsley.
CUCUMBER LYCHEE SAKE
Steps:
- Make ginger simple syrup by combining ginger, and 1 cup water and 1 cup sugar in a small saucepan and simmer until sugar has dissolved. Set aside to cool. Peel cucumbers and cut half of 1 into thin slices. Puree the remaining 1 1/2 cucumbers in a blender. In a shaker, combine sake, pureed cucumber, ginger simple syrup and lychee juice. Shake to combine and serve in ice filled glasses garnished with lychee fruit.
ROASTED ROOT JUMBLE WITH FETA CHEESE
Provided by Aarti Sequeira
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the ground cumin, ground coriander, and olive oil. Add 1/2 teaspoon salt and a generous grinding of black pepper.
- Lay the fennel, red onions, lemons, and carrots in a baking dish. Pour the spiced oil over the vegetables and toss to coat. Bake for 30 minutes. Sprinkle feta cheese over the top and bake until the vegetables are caramelized and soft, another 15 minutes.
- Cook's Note: I serve this over a simple soft polenta. Delicious and hearty!
CUCUMBER GAZPACHO
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Provided by Elizabeth Mervosh
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
- Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g
Cucumber-Lychee Gazpacho With Feta Crostini is a refreshing, flavorful soup perfect for summer. Gazpacho is a Spanish chilled soup made with fresh vegetables, fruits, and herbs. This recipe adds a unique twist with the addition of lychees and feta cheese. The result is a delicious and healthy soup that is sure to impress your guests.
Tips:
- Choose ripe, juicy cucumbers. This will ensure that your gazpacho is flavorful and refreshing.
- Use fresh lychees. Canned lychees will not have the same flavor as fresh lychees.
- Chill the soup for at least 2 hours before serving. This will allow the flavors to meld and the soup to become nice and cold.
- Garnish the soup with fresh herbs, such as basil, mint, or cilantro. This will add a pop of color and flavor.
- Serve the soup with feta crostini. The salty, creamy feta cheese pairs perfectly with the sweet and tangy gazpacho.
Conclusion:
Cucumber-Lychee Gazpacho With Feta Crostini is a delicious and healthy soup that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a refreshing and flavorful soup, give this recipe a try.
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