This creamy but light and refreshing soup is a great start to a meal, break between courses, or served in little cups as a part of your party nibble offerings.
If pomegranates aren’t in season or you can’t get a hold of them, you could use apple juice in the recipe instead and serve with fresh berries like strawberries or blueberries.
Makes approximately 4 cups.
Cucumber Gazpacho with Pomegranates
- 5 small cucumbers (500g)
- 1/2 green capsicum
- 1/2 cup firmly packed mint
- 1/2 jalapeño (optional)
- 1 small garlic clove, crushed
- 25g shallots (3-4 stems)
- 3/4 cup natural yoghurt
- 1 tablespoons white wine vinegar
- 2 tablespoons pomegranate juice (juiced from a fresh pomegranate)
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- Pomegranate seeds, to serve
Roughly chop 400g cucumber. Peel, deseed and dice the remaining 200g and set aside until serving.
Combine the 400g chopped cucumber, mint, jalapeño, garlic, shallots in a food processor and blend until finely chopped and combined. Add yoghurt, vinegar and juice and blend until smooth. Add the olive oil and blend until combined, then taste for seasoning. Refrigerate until ready to serve.
Serve soup chilled, topped with pomegranate seeds and chopped cucumber.