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Easy No-Cook Recipes to Deal with Summer Heatwaves

By,
Gourmandize

© Getty Images / Rimma_Bondarenko

Green cucumber, feta and mint gazpacho

For a tasty alternative to tomato gazpacho, try this hydrating cucumber and feta version with fresh mint. It's easy peasy and can be served as a drink or light appetizer.

Serves 4

  • 2 cucumbers, halved lengthwise, deseeded and chopped
  • 1 yellow bell pepper, cored and chopped
  • 2 garlic cloves, crushed
  • 1 avocado, chopped
  • 1/2 bunch of fresh mint, chopped
  • 1/3 cup plain yogurt
  • 2 tbsp white wine vinegar
  • 1/2 cup feta cheese, crumbled
  • Mint leaves and cucumbers to garnish
  • Splash of olive oil

Instructions

  1. Add all the ingredients, except the garnishes and olive oil, to a food processor or blender, and mix until smooth. Taste and adjust the seasoning, if necessary.
  2. Transfer to a sealed container, and chill in the fridge for at least 3 hours.
  3. Pour into glasses or bowls to serve, and garnish with extra mint leaves, sliced cucumbers and a splash of olive oil, if desired.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!