This time of year is always the hardest for choosing recipes. The last days of summer have us scrambling to enjoy the fresh produce while we can, but the pull of autumn is often too strong to ignore (especially as homey candles, candy corn, and cozy blankets start hitting the shelves!).
Enter this cucumber gazpacho recipe. It utilizes the fresh summer produce that we love–refreshing cucumbers, vibrant herbs, flavorful jalapenos–but also leans into the comforting meals we start to crave whenever Fall comes around. Always crowd-pleasing, this gazpacho is the best-of-all-worlds, foolproof recipe that we come back to again and again.
Plus, when you can harvest your own fresh cucumbers it makes this recipe even sweeter.
- Plan ahead. Take the time to slice your shallots, poach your shrimp and organize your other garnishes before starting on the gazpacho. Enjoying the final product at temperature is key, and there is no time to waste on separating herbs leaves from stems. This will especially help if you’re serving for a crowd.
- High-tech tools make all the difference. When working with soup-consistency foods, a high-powered blender will give you the best, silkiest results. That said, you should use your best kitchen tool available. If your blender is unreliable but your food processor works like a charm, use the latter. You could also use an immersion blender or food mill if you find those work better.
- Watch the clock. This recipe comes together quickly, but don’t leave it until the last minute. You’ll want to save enough time to refrigerate–luke-warm gazpacho is basically pasta sauce.
- Know your audience. We’ve provided quite a few swaps to appeal to a wide variety of tastes. If you know a guest doesn’t love cilantro or would prefer something on the milder side, the information you need to make adjustments is all here.
- Get creative. Feel free to push the boundaries of our optional garnishes! Diced tomatoes, creme fraiche, sliced jalapenos or fresh watercress would also be delicious on top.
Cucumber GazpachoCourse: SoupsDifficulty: Medium
This Cucumber Gazpacho recipe is a rich and tasty soup that is perfect for summertime!
1/3 of a Jalapeno, Sliced (Optional)
1 Tablespoon Shallot (or sub 1 Green Onion)
1 Small Garlic Clove
1 Large English Cucumber
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
3/4 teaspoon salt
1/4 Teaspoon Pepper
1 teaspoon coriander
1 tablespoon olive oil
- Optional Garnishes:
Poached Shrimp (Optional) Drizzled with Lime, olive oil, salt
1-2 Tablespoons Shallots – Very finely diced
2 Scallions (or chives) – thinly sliced at a diagonal
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)
- To Serve: Divide Chilled Soup among bowls and garnish beautifully
- Spoon a large circle or “crescent” of thinned sour cream, then top with garnishes (see photos) cucumber, shallot, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
- Serve Immediately.