Chilled Cucumber Gazpacho

cucumber gazpachoThere’s nothing like a crisp, refreshingly crunchy summer cucumber just picked from a garden, which is exactly when I like to prepare this soup. Sure, you can get them year-round, but why would you? As a raw meal, this dish requires the freshest ingredients for the most intense flavors. I prefer mine seasoned simply with a little salt and pepper, but you can add fresh dill to give it some Greek flavor, tarragon for French or mint to make it Indian! You could even add in a little hot sauce.

  • 4 medium-sized cucumbers
  • 2 cloves of garlic
  • the juice of one lemon
  • 2 cups of plain, greek-style yogurt
  • 2 tablespoons freshly chopped parsley
  • 1/4 cup of olive oil
  • salt and pepper to taste
  • sour cream (optional)
  • bread (your preference, although I prefer a denser white or brown bread)
  • additional finely diced cucumbers

First cut and de-seed the cucumbers (seeds get more bitter as the cucumber ages, so you don’t want that affecting the flavor). Place in a blender or food processor along with the garlic, lemon juice, yogurt, and parsley. Blend until smooth. (I actually like this soup to have a little crunch, so I serve it with some finely diced cucumber thrown in.)

Add salt and pepper to taste. My husband enjoys this with a dollop of sour cream, although you could use yogurt, as well.

Serve with bread and enjoy!


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