Lemon Balm & Cucumber Gazpacho

a chilled soup perfect with tender spring herbs

Spring is officially here and so is sunny weather! We’ve been getting some warmer days, and I’ve been craving lighter foods when I’m spending the day getting the new garden in order.

This spin on traditional gazpacho is a Kosmic Kitchen classic from a few years back and a recipe I return to often as spring and summer roll around.

Since tomatoes aren’t at their peak, I opted for a green gazpacho packed with cooling cumber and creamy avocado. Plus—this version is the perfect vehicle to add some tender medicinal herbs that are popping up right now.

Lemon balm, also known as sweet melissa, is one of my favorite herbs, and with good reason. A folk remedy with a long history of use, its mild lemon flavor and aroma are comforting medicines for soothing nerves and helping to calm anxiety.

It’s a wonderful mint family ally to reach for when you’re feeling exhausted and need some rejuvenation. I’ve also read that lemon balm is believed to be an ‘elixir of longevity’ because of its high essential oil content.

Digestively, lemon balm can help support nervous tension and its gentle antispasmodic actions help to release cramps.

If you don’t have access to fresh lemon balm, take a tea bag or loose leaf and make a strong cup of tea with it. Let it cool completely then use in place of the water when blending the soup.

Here in Northern California, it grows like a weed which makes its medicine even more abundant. Usually, lemon balm makes its way from the garden into the kitchens to be used in pestos, teas, or salad dressings.

If you’re interested in growing some, they propagate easily from cuttings or you can dig up part of a bigger patch and transplant them too. Once you’ve got it in your garden, you’ll have it year after year.

Because it’s high in vitamins and minerals, it makes a great addition to enjoy in food as opposed to only taking as a tincture or tea.

Make a double batch to enjoy for a day or two when you don’t feel like cooking or thinking about what to eat for that matter.

Keep it in the fridge if you want a chilled version, but it’s just as delicious right out of the blender, poured into a bowl.

Lemon Balm & Cucumber Gazpacho

Ingredients

2 handfuls fresh lemon balm leaves

¼ cup fresh  mint leaves

2 cucumbers, seeds removed and chopped

1 yellow pepper, seeds removed and chopped

1 avocado, seed removed

2 garlic cloves, smashed

splash of white wine vinegar or lemon juice

pinch of ground cayenne pepper

1 teaspoon fine sea salt

1/2 cup water, plus more if needed

1 tablespoon olive oil

optional toppings: creme fraiche, olive oil, and edible flowers

1. In a high-speed blender blend all ingredients, except the olive oil, until smooth.

2. Once smooth, slowly pour in the olive oil with the blender on low speed to not heat the olive oil and make it bitter.

3. Adjust the mint, vinegar, or garlic ratios to taste.

4. Enjoy cool or at room temperature, topped with fresh flowers and a drizzle of good olive oil.

Enjoy! xx - Sarah Kate

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