Fountaine-Sylvia-Cucumber Gazpacho-101

Cucumber Gazpacho with Yogurt, Lime, and Cilantro

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serves 4-6 | Start to finish about 30 minutes

In the heat of summer, nothing is as cooling and refreshing as cucumber. Here, it is blended into a silky, creamy soup with Greek yogurt, coriander, lime, and cilantro, and then chilled. When ready to serve, top the gazpacho with finely chopped shallot, diced cucumber, and scallions for delicious texture and beautiful color. This can easily be made a day ahead.

Fountaine-Sylvia-Cucumber Gazpacho-101Gazpacho

1/3 jalapeno, sliced
1 tablespoon shallot, plus more for garnish
1 small garlic clove
1 English cucumber (12 ounces) sliced
1/2 cup cilantro
1–2 tablespoons fresh lime juice
1 cup plain Greek yogurt (not nonfat)
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon coriander
1 tablespoon olive oil

Garnish

1/2 cup cucumber, finely diced
1–2 tablespoons shallots, finely diced
2 scallions (or chives), thinly sliced at a diagonal
Microgreens or edible flowers (nasturtium)
3 tablespoons sour cream, thinned with 1 tablespoon water

STEPS:

Place all ingredients in a blender and blend until smooth. Refrigerate until serving.

Prep garnishes, finely dicing cucumber and shallot, slicing scallions. Mix sour cream and water in a small bowl.
To serve, divide chilled soup among bowls.

Spoon a large circle or half circle of thinned sour cream on top of the soup, then top with cucumber, shallots, scallions, and microgreens or edible flowers.

Serve immediately.

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