A cool, refreshing blended cucumber soup with my pitta spice blend, plus modifications for vata and kapha doshas.
Ayurvedic Cucumber Gazpacho
Description
Pitta balancing as written, with vata and kapha modifications.
Ingredients
Pitta spice blend*
Instructions
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Chop the white portion of the leek into small pieces.
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Wash, peel, and seed the cucumbers and chop them into chunks.
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Wash and mince the parsley.
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Add all ingredients to a blender and blend until smooth.
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Add extra salt, Pitta Spice Blend and other dosha specific spices to taste.
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Chill just enough to serve cool, or serve at room temperature.
Note
- *Pitta spice blend: grind the spices in a spice or coffee grinder and store in an airtight container in the dark, such as inside a cabinet.
- Vata dosha: use whole milk yogurt, serve at room temperature, and add a small pinch of smoked paprika or cayenne and ground black pepper or long pepper.
- Pitta dosha: follow the recipe as written.
- Kapha dosha: may serve at room temperature; add 1 clove of garlic, 1/8 teaspoon of cayenne and ground black pepper; omit the yogurt garnish and garnish with a small amount of jalapeño.
