There’s nothing more appropriate for a late August meal than Cucumber Gazpacho. Creamy, cool, and refreshing, gazpacho is a chilled vegetable soup that’s a delicious as an appetizer or light meal.
This recipe comes from Feasting at Home and is an incredibly tasty way to use your fresh harvests. With cucumber, cilantro, and even a touch of jalapeño, your garden gets to shine in this recipe. You can make it vegetarian or add a chilled shrimp for an extra flavor element.
- ⅓ of a jalapeño, sliced
- 1 Tbsp shallot, plus more for garnish
- 1 small garlic clove
Englishcucumber (12 oz), sliced
- ½ cup cilantro
- 1–2 Tbsp lime juice
- 1 cup plain greek yogurt
- ¼ cup sour cream
- ¾ tsp salt
- ¼ tsp white pepper
- 1 tsp coriander
- 1 Tbsp olive oil
- Poached shrimp (optional) drizzled with lime, olive oil, salt
- ½ cup cucumber
- 1 – 2 Tbsp shallots
- 2 scallions (or chives)
- Cilantro, finely chopped
- Lime zest
- Microgreens or edible flowers (coriander flowers, borage, nasturtiums)
- 3 Tbsp sour cream
- Place first 12 ingredients in a blender and blend until smooth. Refrigerate.
- Prep garnishes, finely dicing cucumber and shallot and slicing scallions diagonally.
- Mix sour cream with 1 Tbsp of water in a small bowl.
- To serve, divide chilled soup among bowls.
- Spoon a large circle or half circle of thinned sour cream, then top with garnishes ( see photos) cucumber, shallots, scallions, cilantro, and microgreens or edible flowers.
- Serve immediately.
We hope you enjoy this cucumber gazpacho recipe as much as we have! If you are looking for more garden-inspired recipes check out our Garden Inspired Recipes Collection! 🙂