Ayurvedic Cucumber Gazpacho
A cool, refreshing blended cucumber soup with my pitta spice blend, plus modifications for vata and kapha doshas.
Description
Pitta balancing as written, with vata and kapha modifications.
Ingredients
- 1 fresh leek, white part
- 2 medium organic cucumbers (English cucumbers preferred)
- 1 cup sweet cherry tomatoes
- 1/2 cup fresh parsley
- juice of 1 lemon
- 1 cup vegetable stock
- 1/4 cup cold-pressed extra-virgin olive oil
- 1/2 tsp Himalayan salt
- 1/8 tsp Pitta Spice Blend*
- diced cucumbers, fresh cilantro, roasted sunflower seeds, roasted pumpkin seeds, coconut yogurt (to garnish)
- 1 Tablespoon coriander seeds
- 1 Tablespoon fennel seeds
- 1 Tablespoon cumin seeds
- 2 teaspoons dried mint leaves
- 1/2 teaspoon ground cardamom
- 1 Tablespoon turmeric powder
Pitta spice blend*
Instructions
- 1 Chop the white portion of the leek into small pieces.
- 2
Wash, peel, and seed the cucumbers and chop them into chunks.- 3
Wash and mince the parsley.- 4
Add all ingredients to a blender and blend until smooth.- 5
Add extra salt, Pitta Spice Blend and other dosha specific spices to taste.- 6
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.
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
- 2