Cold cucumber soup {Cucumber Gazpacho}
User Reviews
4.9
69 reviews
Excellent
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Prep Time
10 mins
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Additional Time
2 hrs
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Servings
4 people
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Cuisine
Fusion, Spanish, International
Cold cucumber soup {Cucumber Gazpacho}
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Recipe for cucumber gazpacho, a refreshing cold cucumber soup made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil.
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Ingredients
- 2 large English variety seedless cucumbers about 2 pounds– cut in medium size pieces
- 1 small bunch of cilantro
- 1-2 garlic cloves crushed, adjust to taste
- 1-2 green onion stalks roughly chopped – can also use white onions
- Juice of 2-3 limes about ¼ cup
- ¼ cup water – optional
- 1 ripe avocado – optional
- salt to taste
To garnish the soup:
- Olive oil to drizzle
- Your choice of croutons or garlic bread I made some waffle garlic herb croutons
- Lime marinated pickled red onions cebollas encurtidas
- cilantro leaves
- Creme Fraiche
- smoked salmon
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Instructions
- Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix. Add a ripe avocado (peeled and seed removed) for an extra creamy version.
- Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
- Serve with croutons or garlic toast, pickled red onions, a drizzle of olive oil, and cilantro leaves. Other topping options include smoked salmon, crème fraiche, etc.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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