For a cool Passover recipe try this cucumber gazpacho. It gets a shot of creaminess from the whipped cream cheese.
- Prep Time
- 8 to 10 ServingsServings
- 4 cup English or hothouse cucumber, diced, plus extra for garnish
- 1/2 cup diced yellow onion
- 1 lemon, juiced
- 1/4 cup coarsely chopped parsley
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 cup Temp Tee Whipped Cream Cheese
- 1 1/2 - 2 cup water
In a food processor, combine cucumbers, onions, lemon juice, parsley and salt and pulse to finely chop. With the processor running, slowly add olive oil and blend until smooth. Add cream cheese and blend until combined. Thin to desired consistency with water.
Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.
Nutrition Information is based on 10 servings