Chocolate Gazpacho
Ingredients
3 Tbsp unsweetened dark Cocoa Powder
2 cloves garlic
1 small shallot, diced
1 Tbsp Spanish Sherry Vinegar
1/2 cup Spanish Extra Virgin Olive Oil
1 cup cucumber
1/4 cup bell pepper, diced
1/2 cup to 1 cup cold water
Sea salt and freshly ground pepper to taste
Directions
Place all ingredients into pitcher of blender and blend until smooth. Add enough water to make consistency of choice, but make sure you don’t dilute the flavor.
Season with salt and pepper and refrigerate to chill the soup.
Before serving, garnish with chocolate shavings. You can also add croutons for a crunch.
1 comment:
Wow, this looks so interesting! I'm going to print it out and save it for when our garden is producing lots of peppers and cucumbers. I have had a hankering for chocolate (always) but am trying to eat lighter (sigh). But this recipe might fill the bill. Today I am going to bake some choc. chip cookies, recipe from Cooking Light, so we shall see if that's even a thing -- good cookies that are "light." Sigh.
Post a Comment