Cucumber gazpacho with carrots and soybean sprouts is a healthy and refreshing summertime soup that is perfect for keeping you cool on hot days. This raw vegetable soup is packed with vitamins, minerals, and antioxidants, and is incredibly easy to prepare.

Ingredients:

– 2 large cucumbers, peeled and roughly chopped
– 2 medium carrots, peeled and roughly chopped
– 1 cup of soybean sprouts
– ½ cup of fresh cilantro leaves
– 2 cloves of garlic, peeled
– 1 small jalapeno pepper, seeded and chopped
– 2 tbsp of red wine vinegar
– 3 tbsp of extra virgin olive oil
– Salt and black pepper to taste

Instructions:

1. In a blender or food processor, puree the cucumbers, carrots, soybean sprouts, cilantro, garlic, jalapeno pepper, red wine vinegar, and olive oil until smooth.

2. Season the gazpacho with salt and pepper to taste.

3. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.

4. Serve the cucumber gazpacho in bowls or glasses, garnished with extra soybean sprouts and cilantro leaves.

Health benefits:

Cucumber gazpacho with carrots and soybean sprouts is a low-calorie, low-fat, and low-carb dish that is rich in essential vitamins and minerals. Cucumbers are an excellent source of hydration and contain high levels of vitamin K, vitamin C, and potassium. Carrots are a great source of beta-carotene, which is converted into vitamin A in the body. Soybean sprouts are an excellent source of protein, fiber, and antioxidants, and can help to promote healthy digestion, reduce inflammation, and support the immune system. This soup is also a good source of healthy fats from the olive oil and antioxidants from the cilantro and garlic.

Variations:

This basic cucumber gazpacho recipe can be customized to suit your taste preferences. Here are a few ideas for variations:

– Add some diced tomatoes or red bell peppers for extra color and flavor.
– Replace the garlic with some fresh ginger for a spicy kick.
– Use different herbs like basil or mint instead of cilantro.
– Add some cooked shrimp or avocado for a protein and healthy fat boost.
– Make it vegan by using vegetable broth instead of water.

Conclusion:

Cucumber gazpacho with carrots and soybean sprouts is a delicious and nutritious soup that is perfect for hot summer days. This raw vegetable soup is packed with vitamins, minerals, and antioxidants, and is incredibly easy to prepare. Enjoy it as a light meal or as a refreshing side dish. Experiment with different vegetables and herbs to create your own unique version of this classic Mediterranean soup.

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