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.
4
servings20
minutes20
minutesThis 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
Poached Shrimp (Optional) Drizzled with Lime, olive oil, salt
Diced Avocado
Diced Cucumber
1-2 Tablespoons Shallots – Very finely diced
2 Scallions (or chives) – thinly sliced at a diagonal
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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