This Cucumber Fennel Gazpacho is a cool and vibrant dish that’s perfect for warm days or as a refreshing starter. With the crispness of cucumber, the subtle licorice flavor of fennel, and the tang of lime and sherry vinegar, this soup is as nourishing as it is flavorful. The recipe is naturally low in sodium, making it an excellent choice for individuals managing their kidney health. You can add a pinch of salt to elevate the flavor while still maintaining the soup as a low sodium option.
For a heartier version, top with shrimp or sunflower seeds. To retain nutrition and texture, leave the skin on the cucumber, but for a smoother finish, pass the soup through a fine mesh sieve. For people on a potassium restricted diet, this soup is a great alternative to a traditional tomato based gazpacho.
Dr. Blake’s Top Tip: Chill the gazpacho thoroughly before serving—it enhances the flavors and makes it incredibly refreshing. Garnish with fennel fronds, cucumber slices, and a touch of lime zest for a polished presentation.
- Yield: 4 Servings
Ingredients
2 cloves garlic
1 fennel bulb, cored, rough chopped, fronds reserved
2 medium cucumbers, seeded, rough chopped, 8 slices reserved for garnish, optional
1 tablespoon sherry vinegar
1 shallot, rough chopped
1 tablespoon fresh lime juice, plus zest and wedges for serving, optional
2 tablespoons slivered almonds
1/4 cup no sodium vegetable broth
Kosher salt and white pepper, to taste
2 tablespoons extra virgin olive oil
Instructions
1 Combine garlic, fennel, cucumbers, vinegar, shallot, lime juice, almonds and vegetable broth in a blender and process until smooth. Season with salt and pepper. Gradually add the olive oil through the top of the lid while the blender is processing.
2 Transfer soup to a large airtight container and refrigerate until cold. To serve, ladle soup into chilled bowls and top with reserved fennel fronds, sliced cucumbers, lime zest and wedges, if desired.
Notes
- Low Potassium
- Low Protein
- Low Sodium
- Low Added Sugar
