Cucumber Gazpacho is a mildly spicy cucumber that’s soup served cold and is delightful on a hot summer day. If you like your gazpacho spicier add more jalapeño. If you like yours milder, use less jalapeño, or omit it altogether.
Yield: 5 cups
Serving size: 1 cup
Ingredients:
- 2.75 lb. (1,247.38g) cucumbers, about 5
- 1 cup (226.8g) plain, whole milk Greek yogurt
- 1/2 cup (115g) sour cream
- 2 stalks green onion, tops only
- 1 clove garlic
- 1/3 cup (294g) fresh dill, loosely packed
- 1/4 cup (4g) fresh cilantro
- 1/8 cup (3.2g) fresh mint
- 1 1/2 tbsp. (21g) extra virgin olive oil
- 1 1/2 tbsp. (22.5g) rice vinegar
- 1/2 jalapeño pepper
- 1 tsp. (6g) salt
- 1/4 tsp. (0.58g) ground black pepper
Optional garnishes: fresh chopped herbs, sliced green onion, jalapeño slices, edible flowers, crumbled bacon, diced cucumber, or red chili flakes.
Directions:
- Peel the cucumbers and slice them into four long quarters.
- Use a small spoon to remove the seeds by gently scraping them off.
- Finely dice the cucumbers. Set aside.
- Wash and chop the green onions and herbs. Peel and chop the garlic. Set them aside, too.
- Wash the jalapeño. Cut it in half and remove the seeds with a small spoon, using the same technique as you did with the cucumbers.
- Place all the ingredients into a blender, starting with the yogurt, sour cream, oil, and vinegar.
- Cover and blend until smooth.
- Place the blended mixture into a covered container and chill in the refrigerator for 8 hours or overnight.
- Ladle the gazpacho into bowls to serve. Garnish with one or more of the optional garnishes listed above if you like.
