Today, we are pulling out all the stops against this heat wave, which not only keeps our babies from sleeping well (a quick tip on how to dress baby for the night is right here 😉) but also makes them cranky! So we are looking for every possible way to cool our little ones down… And cucumber is taking center stage.
Baby gazpacho
So we are going to make a delicious baby cucumber gazpacho, full of summery flavor and a little zing. I can tell you, you’ll want to make some for yourself too, and even for the whole family!
In this recipe, I lightly cook the cucumber. Before baby is 12 months old, it is best to cook it lightly because it can be a little harder to digest when raw. After 12 months, feel free to offer raw cucumber to baby, but always without the seeds and without the skin ;).
We are going to blend this cucumber with a little bell pepper (red, because it is a little sweeter than the others :)), along with fresh onion, garlic, lemon juice… and even whole wheat bread. I can tell you, when it comes to flavor, we are going all in!
Here is what you need to make this cucumber, bell pepper, and whole wheat bread gazpacho recipe for baby (from 8 months):
Ingredients
Preparation
We will start with the onion. Remove the first layer, and you can even rinse it lightly under water to remove any impurities. Cut it into quarters and steam it for 8 minutes. Here we go!
Meanwhile, prepare the bell pepper. Wash it, cut off a piece (about 1/3 cup / 40 g), cut it into 4 pieces, and peel it. Remove the white inner parts carefully. (Peel it well, because bell pepper skin is not easy to digest.)
Once the onion has finished cooking, leave it in the steamer basket and add the bell pepper. Steam again for 5 minutes. Here we go!
Now let’s take care of the star ingredient: the cucumber. Wash it, peel it, then cut it in half.
Now remove the seeds from the center using a teaspoon.
Once the bell pepper and onion have finished cooking, leave them in the steamer basket and add the cucumber for a quick 3 minutes. Here we go!
Meanwhile, take care of the whole wheat sandwich bread. I used whole wheat sandwich bread, but you can also use the soft inside of whole wheat bread bought from the bakery 😉
Remove the crusts all around (you can also buy it crustless).
Toast it just long enough for it to firm up slightly, barely one minute.
Now prepare a small garlic clove.
Rub this garlic clove (lightly, again) over the half slice of toasted sandwich bread.
Set it aside. Now squeeze 1 teaspoon (5 ml) of fresh lemon juice, making sure not to add any seeds ;).
Wash the pinch of fresh parsley and set it aside.
Once the vegetables are cooked, place them in the blender with the lemon juice, the washed fresh parsley, and 1 teaspoon of olive oil.
Blend on high power until the mixture is completely smooth. Then add the garlicky half slice of whole wheat sandwich bread and blend again.
Let it chill for about an hour in the refrigerator, and it is ready for baby’s meal!
Our cucumber, bell pepper, and whole wheat bread gazpacho recipe for baby (from 8 months) is now finished, and baby can enjoy it!
Tip: If you are worried these flavors may be a little too zippy for baby, feel free to replace the olive oil with crème fraîche!
Enjoy your meal, baby 🙂
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