For a cool Passover recipe try this cucumber gazpacho. It gets a shot of creaminess from the whipped cream cheese.
Passover Creamy Cucumber Gazpacho
Servings
8 Servings
Ingredients
- 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
Instructions
- 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
Thank you, Laura!
You could sub bread for cream cheese and have a creamy soup. I would not use fake cheese or tofu. Those items would ruin the lightness of the flavor.
Has anyone tried making a pareve version of this recipe?
looks delicious
This looks fantastic and I love the spin on the classic tomato gazpacho!