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Spicy cucumber gazpacho

Time 20 minutes
Yields Serves 4 to 6
Spicy cucumber gazpacho
(Ricardo DeAratanha / Los Angeles Times)
1

Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.

2

Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeno, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Puree. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.

3

Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.

4

In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.

5

To serve, spoon the gazpacho into bowls and sprinkle each with garnish.

For a spicier version use the entire jalapeno.

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