Everything you love about Israeli salad, in a chilled healthy gazpacho! Treat yo self and make some Israeli Salad Gazpacho!
I know I say this pretty much every week, but this time I mean it. Detox time. It was another rowdy weekend here in Austin Texas. My friend Samantha puts on an annual Chosen Weekend which is as glorious as it sounds. Hundreds of Jews from all over the country Shabbat-ing, pool-partying and imbibing all weekend long. Some of my friends from the Internet came and it was so fun and I didn’t take even one appropriate photo. But, if they post some from the party I’ll make sure to share! So this week, it’s back to kickboxing and green smoothies. Plus, I’ve got a fun announcement to share verrrry soon!
And as if that wasn’t exciting enough, Melinda is coming on Wednesday! Isn’t the Internet magical?
Anyhoo, I woke up bright and early this morning to make a little rugelach from Sweet Noshings on Fox 7 Austin! Check it out.
I know. Rugelach are probably the opposite of this light and fresh gazpacho. #balance.
I kept the base pretty simple with cucumber and lots of lemon. And then got all meshugenah with the toppings!
Red onion, tomatoes, chickpeas, za’atar. All my faves! So fresh and so clean, clean.
Israeli Salad Gazpacho
- 2 large English cucumbers peeled and cut into large chunks (save a few shaved pieces for garnish
- 1 garlic clove minced
- ¼ cup fresh lemon juice about 1 ½ lemons
- 2 tablespoons extra virgin olive oil plus more for garnish
- Salt and black pepper to taste
- Pinch cayenne optional
- Mint leaves diced tomatoes, diced red onions, chickpeas, and za’atar for garnish
- In the bowl of a large food processor, puree cucumbers and garlic until well combined.
- Then drizzle in lemon juice and olive oil. Season with salt, pepper and cayenne.
- Garnish however you like! I used mint leaves, diced tomatoes, diced red onions, a few chickpeas, and a drizzle of olive oil and a sprinkle of za’atar.