Chill out with cold soup gazpacho. Use up the Summer bounty of cucumbers with cold cucumber gazpacho.
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 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. Thin to desired consistency with water.
- Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.
Thanks for the feedback — I can kinda hear that about the color — although I happen to love the color – and taste 🙂
My mom loved it – my husband somewhat less so. The color was a bit of a turnoff for him.
Easy to make and goes down smooth!
it is yummy!!!
looks yummy.
Either way – there are lots of vitamins in the peel so if you keep it on just be sure to give it a good scrub.
oh yay I am so happy!!!
Do you leave the peel on the cucumbers?
I just had this tonight, and it was wonderful!
This sounds delicious. I don’t actually like tomato gazpacho so this sounds like the perfect alternative.
This recipe showed up at the perfect time. I was looking for a good cold soup for this weekend. Thanks!
such a fresh, summery soup! love it