Cucumber Almond Gazpacho Sauce

Last night I decided to whip up a cooling gazpacho sauce to take off the nonstop heatwave that we’re feelin’ here in Manhattan…it surely has been a bit too hot to turn on my oven and strike up the stove, so I opted for a fresh gazpacho sauce which I drizzled atop my tilapia dinner.

This sauce was the best idea because I was instantly rejuvenated and felt like¬† new person after sweating in this sweltering heat all day…So, why not get creative when making a gazpacho sauce and toss in some blanched almonds, agave and balsamic vinegar to add the perfect hint of pure sweetness to my fresh cucumbers and tomatoes.

Ingredients

  • 2 cups cucumbers, coarsely chopped
  • 1 Heirloom tomato, chopped
  • 1 cup scallions, coarsely chopped
  • 3/4 cup fresh cilantro
  • 1/2 cup slivered blanched almonds
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of chili powder
  • Pinch of sea salt and white pepper
  • Chives for garnish

Directions

  • In a food processor, combine all ingredients; blend until well combined.
  • Serve atop fresh fish, tofu, salads or any summertime dish.¬† Garnish with chives.
  • Enjoy!

Do you enjoy making cooling meals during the summer days? If so, I’d love to hear your recipe for chilled go-to entrees.

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