Cucumber Gazpacho

About Cucumber Gazpacho

Ingredients

• Medium cucumbers, peeled and sliced 2 + a few slices to garnish
• Green grapes 1½ cups + a few to garnish
• Salt to taste
• Vinegar ½ tsp
• Black pepper powder ½ tsp
• Saffola oil 1 tbsp
• Ice cubes ½ cup

How to Make Cucumber Gazpacho (Stepwise Photos)

Method

1. Put cucumbers, green grapes, salt, vinegar, pepper powder, Saffola oil and ice cubes in a blender jar and blend till smooth.
2. Pour into serving glasses. String on a cucumber slice between 2 green grapes on each toothpick and keep one toothpick on each glass rim. Serve chilled.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps