Cucumber Almond Gazpacho

by Chef Allison Anastasio

Cucumbers sometimes get overlooked in the bounty of summer produce. High in vitamins A, C, K, and varied minerals, they’re wonderfully refreshing as the weather heats up. Although the easiest way to use them is to add chopped cucumbers to salads, this recipe is an unusual way to showcase the talents of this vegetable. It’s a creative twist on the more common tomatobased gazpacho, and it makes a perfect summer meal. Buy organic cucumbers at the farmers market for local versions that are fresh and not coated in wax like some supermarket cucumbers are. When you make the dish, post on social media and tag @chefallisonanastasio. I’d love to see your creations. Enjoy!

Chef Allison Anastasio of Last Bite Chef is a personal chef and culinary educator based in Ann Arbor. In April 2022, The Newton of Ypsilanti, a Greek revival home owned by Chef Allison and her partner, opened as a bed and breakfast, a gathering place for the community, and as the new headquarters of Last Bite Chef. Whether you’re there for an overnight stay or visiting for an event, your time at the Newton of Ypsilanti will be full of delicious food, local art, and stories of historic architecture. For more information about the property, please visit www.theNewtonofYpsilanti.com. If you have a rental request, please email Allison at thenewtonofypsilanti@gmail.com.

Cucumber Almond Gazpacho

Serves 2-4

INGREDIENTS

● 2 large cucumbers, about 6-8 inches each, peeled, seeded, roughly chopped ● ½ cup seedless green grapes ● 2 whole garlic cloves ● 1 cup farm spinach ● 1 slice stale bread, crusts removed ● ¼ cup skinless almonds ● ⅓ cup extra-virgin olive oil ● 1 tablespoon distilled white vinegar ● ½ cup of water ● 1 tsp kosher salt, more to taste ● Mixed herbs to garnish

DIRECTIONS

1. Prep ingredients as described above. 2. Puree in a blender on high speed until smooth, reserving half of the water to add if needed to thin texture. 3. Pour through a strainer for smoother texture. 4. Taste and adjust seasoning with additional salt and vinegar if desired. 5. Garnish with herbs and microgreens.

ADDITIONAL TIPS

● For gluten-free: use GF bread or ½ cup cooked chickpeas. ● For nut-free: use raw pumpkin seeds instead of almonds. ● For a spicier version: Add one jalapeño to the blender for added heat. ● To serve as a whole meal:

Serve with one cup of gently poached shrimp or flaked poached trout in the center of a wide bowl surrounded by the soup.