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Eat This

Two Very Chill Designers on the Cool, Cucumber Gazpacho That Gets Them Through the Summer

Eat This BY courtney conway 07/17/2019


Sabine Le Guyader and Jill Martinelli sweat it out at work all summer long, tooling away on new jewelry designs for their line Lady Grey in their Brooklyn studio. But the duo also takes time out to make themselves a nice lunch when they can—and their go-to recipe for steamy days is a chilled green gazpacho that, as Jill says, is “refreshing, healthy, totally addictive, and could also be thought of as a spicy, savory smoothie—your call.”


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  • 6 large cucumbers, peeled, seeded, and chopped
  • 1 ripe avocado, scooped from the peel
  • ½ cup greek yogurt (we use 2% fat)
  • 1 jalapeño, sliced
  • 2 whole garlic cloves
  • 1 small shallot, chopped
  • 1 small bunch cilantro 
  • Juice of 2 limes
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp hot paprika
  • ¼ tsp ground cumin
  • Olive oil for drizzling



“In a blender, combine the chopped cucumber with the avocado, jalapeño, yogurt, shallot, garlic, and three quarters of the cilantro leaves. If spicy’s not your thing, you can cut down on the garlic and jalapeño. Puree until smooth. Add the juice of two limes and remaining seasonings and blend until mixed thoroughly. Chop the remaining cilantro leaves. Pour into bowls and garnish with fresh chopped cilantro and a drizzle of olive oil. Serve chilled. You can enjoy this immediately or refrigerate it overnight.”



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