Cucumber Gazpacho
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.9 out of 5 stars
(30)
Ingredients
3 servings
- 1/3 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)
- 1/4- 1/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
- 1-2 tablespoons lime juice (or lemon)
- 1 cup plain greek yogurt
- 1/4 cup sour cream ( or use more yogurt, but I prefer the sour cream)
- 1/2- 3/4 teaspoon salt
- 1/4 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
- 1 -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
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Preparation
Step 1
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.
Step 2
Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
Step 3
Mix sour cream and water in a small bowl (if making the swirl).
Step 4
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.
Step 5
Serve immediately!
Step 6
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