Cooked - Cucumber Gazpacho

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cucumber Gazpacho

3.0

⅓ of a jalapeno, sliced (optional)

1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)

1 small garlic clove

1 large English cucumber (12 ounces) sliced (or sub-Turkish cucs, or any thin-skinned cucs- see notes)

¼- ½ cup cilantro (or sub fresh dill, Italian parsley or even basil)

2 tablespoons lime juice (or lemon)

1 cup plain greek yogurt

¼ cup sour cream ( or use more yogurt, but I prefer the sour cream)

½- ¾ teaspoon salt

¼ teaspoon pepper or white pepper

1 teaspoon coriander

1 tablespoon olive oil

Poached shrimp (optional) drizzled with lime, olive oil, salt

Diced avocado

Diced cucumber

2 tablespoons red onion or shallots- very finely diced

2 scallions (or chives) – thinly sliced at a diagonal

Cilantro or dill, finely chopped

Lime zest

Microgreens or edible flowers (coriander flowers, borage, nasturtiums)

Swirl of yogurt or 3 tablespoons sour cream, thinned with 1 tablespoon water

Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.
Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
Mix sour cream and water in a small bowl (if making the swirl).
Spoon a large circle or “crescent” of thinned sour cream, then top with garnishes (see photos) cucumber, shallots, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
Serve immediately!

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 108 weeks ago

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