Best Cucumber Gazpacho Recipes

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CUCUMBER GAZPACHO WITH SHRIMP AND MELON



Cucumber Gazpacho with Shrimp and Melon image

Categories     Soup/Stew     Appetizer     Dinner     Lunch     Melon     Shrimp     Cucumber     Spring     Summer     Chill     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions (white and green parts), coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Steps:

  • In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
  • In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
  • Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

GREEN CUCUMBER & MINT GAZPACHO



Green cucumber & mint gazpacho image

This zingy, no-cook soup is packed with four of your five-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 20m

Number Of Ingredients 10

1 cucumber , halved lengthways, deseeded and roughly chopped
1 yellow pepper , deseeded and roughly chopped
2 garlic cloves , crushed
1 small avocado , chopped
bunch spring onions , chopped
small bunch mint , chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives , to serve

Steps:

  • In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
  • Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.

Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

APPETIZER CUCUMBER GAZPACHO WITH SHRIMP



Appetizer Cucumber Gazpacho with Shrimp image

This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It's a mixture between gazpacho and ajoblanco.

Provided by monika1969

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 pounds seedless green grapes, halved
½ cup blanched almonds
3 tablespoons sherry vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 ¼ teaspoons salt
2 cucumbers, peeled and chopped
3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1 pound frozen, peeled cooked shrimp, thawed

Steps:

  • Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
  • Chill in the refrigerator for 1 hour.
  • Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.1 g, Cholesterol 88.5 mg, Fat 6.2 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 0.8 g, Sodium 397.8 mg, Sugar 16.6 g

WATERMELON AND CUCUMBER GAZPACHO



Watermelon and Cucumber Gazpacho image

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Provided by Nana Lee

Categories     Melons

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped of fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

  • Puree 4 cups watermelon in blender until smooth.
  • Transfer puree to large bowl.
  • Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  • Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  • Makes 4 servings.
  • Bon Appétit.
  • August 2005.

Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5

WHITE CUCUMBER GAZPACHO



White Cucumber Gazpacho image

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party.

Provided by Brandess

Categories     Vegetable

Time 8h

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers (3 medium sized peeled, chopped)
1 garlic clove, crushed
3 tablespoons sweet onions, chopped
1 cup fat free chicken broth, more as desired
2 cups plain fat-free yogurt (substitute ( full fat or low fat)
1 tablespoon lemon juice, fresh squeezed
1 teaspoon kosher salt
1/2 teaspoon white pepper (substitute black pepper)

Steps:

  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

CUCUMBER-AVOCADO GAZPACHO



Cucumber-Avocado Gazpacho image

I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!

Provided by Jackie Rothong

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 avocados
2 1/2 English (seedless) cucumbers, 2 quartered, remaining half cucumber thinly sliced into rounds for garnish
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup plus 2 tablespoons toasted sliced almonds
1 small shallot, peeled and quartered
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 cup cold water
Kosher salt and freshly ground black pepper

Steps:

  • Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
  • When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

CUCUMBER AVOCADO GAZPACHO



Cucumber Avocado Gazpacho image

You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way. http://www.elanaspantry.com/cucumber-avocado-gazpacho/

Provided by Elanas Pantry

Categories     Free Of...

Time 5m

Yield 1 batch, 2-4 serving(s)

Number Of Ingredients 10

1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon celtic sea salt
1/4 teaspoon chili powder
1 cup water
smoked paprika, to garnish

Steps:

  • 1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
  • 2. Puree on high speed until smooth.
  • 3. Blend in salt and chili powder.
  • 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER



Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

  • Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  • Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

GREEN CUCUMBER TOMATILLO GAZPACHO



Green Cucumber Tomatillo Gazpacho image

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Provided by Love and Lemons

Yield 4 servings

Number Of Ingredients 25

Ingredients
1 pound tomatillos (8 medium)
¼ white onion
2 whole unwrapped garlic cloves
¼ to ½ jalapeño pepper
¼ cup Arbequina extra virgin Olive Oil from Spain, more for drizzling
½ English cucumber, chopped
½ cup packed cilantro
2 tablespoons lime juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
¼ cup plain whole milk Greek yogurt
1 teaspoon lime juice
2 teaspoons water
Pinch of sea salt
Garnishes
Arbequina extra virgin Olive Oil from Spain, for drizzling
Kernels from 1 ear of corn, lightly charred
1 cup finely diced cucumber
½ cup yellow cherry tomatoes, sliced in half
Fresh herbs (mint or cilantro)
Microgreens
1 tablespoon hemp seeds

Steps:

  • Instructions
  • Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
  • Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  • In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  • Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  • Serve the soup with the yogurt drizzle and any desired garnishes.
  • This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

CRAB, AVOCADO AND CUCUMBER TIAN WITH GAZPACHO COULIS



Crab, Avocado and Cucumber Tian with Gazpacho Coulis image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 20

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 ounce avocado, diced
1 ounce cucumber, diced
1 ounce tomato concasse
1/4 ounce shallots, finely chopped
1/4 ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons Gazpacho Coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

Steps:

  • In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
  • Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
  • In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.

WATERMELON AND CUCUMBER GAZPACHO



Watermelon and Cucumber Gazpacho image

Provided by Cat Cora

Categories     Soup/Stew     Pepper     Appetizer     No-Cook     Quick & Easy     Watermelon     Mint     Celery     Cucumber     Summer     Chill     Jalapeño     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide gazpacho among bowls; top with dollop of crème fraîche.

2006: GAZPACHO WITH CUCUMBER GRANITA



2006: Gazpacho With Cucumber Granita image

Provided by Amanda Hesser

Categories     lunch, soups and stews, appetizer

Time 2h15m

Yield Serves 6

Number Of Ingredients 12

2 cups peeled, seeded and coarsely chopped cucumber
1 tablespoon cucumber
vinegar (see note) or Champagne vinegar Salt
Salt
3 pounds Persimmon or Golden Jubilee (large red or yellow) tomatoes, cored and roughly chopped (about 6)
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
2 slices country bread, crusts removed, cut into 1/2 -inch cubes
1/4 cup finely chopped shallot
1/4 cup finely chopped green pepper
2 tablespoons minced Serrano chili
1 cup grape, cherry or sweet 100's tomatoes, blanched and peeled

Steps:

  • Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
  • Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
  • Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
  • Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 749 milligrams, Sugar 3 grams, TransFat 0 grams

DILL-ICIOUS GREEN GRAPE CUCUMBER GAZPACHO



DILL-ICIOUS GREEN GRAPE CUCUMBER GAZPACHO image

Categories     Grape

Yield 4

Number Of Ingredients 12

Dill-icious Green Grape and Cucumber Gazpacho
Makes 1 quart
1 pound seedless green grapes
2 cups diced English cucumber (unpeeled)
2 scallions, green parts only, chopped
¼ cup fresh dill, chopped
2 ounces cream cheese
¾ cup half-and-half
½ cup plain nonfat yogurt
1 ½ tablespoons white wine vinegar
2 tablespoons good olive oil
Kosher or sea salt

Steps:

  • In a blender, combine the grapes, cucumber, onion, dill, cream cheese, half-and-half, yogurt, vinegar, olive oil and salt. Blend to a smooth purée. Salt to taste. Chill for two hours. Serve cold.

CREAMY CUCUMBER GAZPACHO



Creamy Cucumber Gazpacho image

Categories     Soup/Stew     Tomato     Vegetable     No-Cook     Vegetarian     Cucumber     Summer     Chill     Gourmet

Yield Makes about 5 1/4 cups

Number Of Ingredients 9

3 English cucumbers (2 lb total), peeled
1 1/2 yellow bell peppers, cut into 1/4-inch dice
1 1/2 fresh jalapeño chiles, seeded and minced
1 large garlic clove, minced
3 tablespoons fresh lime juice
3/4 cup chopped fresh cilantro
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
  • Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
  • Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

WHITE GRAPE AND CUCUMBER GAZPACHO



WHITE GRAPE AND CUCUMBER GAZPACHO image

Categories     Soup/Stew     Fruit

Yield 6

Number Of Ingredients 11

1/2 lb white grapes
2 slices white bread
1/3 cup cool water ( or a light broth)
1/3 cup sliced almonds
2 scallions (white and green parts)
1 clove garlic
3 tbl. fresh dill
2 tbl. cream cheese1/4 cup milk
1 - 2 tbl. white vinegar
2 tbl. extra-virgin olive oil
salt and pepper

Steps:

  • Put all but 4 grapes in metal bowl and put in freezer. Slice the 4 grapes in half and reserve for garnish. Tear bread in chunks, chop in food processor till fine crumbs. Then put them in the bowl of water. Toast almonds lightly (10 mins.) Set aside. Cut off cucumber ends; peel if you want; slice along with garlic, scallions and 1/4 almonds. Add bread crumbs and cheese and blend well. Note: I needed to add a little more liquid because it was too thick. Add cucumbers, scallions, dill, milk, vinegar, and grapes from freezer. Process until pureed. Add oil, salt and pepper. Serve with remaining grapes, almonds and dill. Can add extra cucumber but the original is delicious too!

CUCUMBER-BUTTERMILK GAZPACHO



Cucumber-Buttermilk Gazpacho image

This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 14

3/4 cup whole blanched almonds
1/2 cup sliced blanched almonds, for serving
4 ounces rustic white bread, crust removed, bread cut into chunks
2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
Freshly ground pepper, to taste
3/4 cup cold water, plus more if needed
1 large ripe beefsteak tomato, diced, for serving
4 scallions, sliced, for serving
1/2 bunch fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.
  • Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.
  • Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.
  • Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

MEXICAN STYLE GAZPACHO WITH SPICY-CUCUMBER SORBET



Mexican Style Gazpacho with Spicy-Cucumber Sorbet image

Categories     Soup/Stew

Number Of Ingredients 1

4 wedges tomatoes

Steps:

  • see page 77

GAZPACHO IN CUCUMBER CUPS



Gazpacho in Cucumber Cups image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 12

1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
1 medium jalapeno, seeds and ribs removed, finely chopped
1 small red onion, cut into 1/4-inch pieces
1 pound ripe tomatoes, cut into 1/4-inch pieces
1 English cucumber, peel on, cut into 1/4-inch pieces
3 tablespoons coarsely chopped fresh cilantro
1/2 cup tomato juice, or more if needed
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper
48 Cucumber Cups

Steps:

  • In a medium bowl, combine 1/3 cup bell pepper, 1 teaspoon jalapeno, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber, and 1 tablespoon of the cilantro; set aside. Set aside 1/2 cup cucumber for garnish.
  • In the bowl of a food processor, combine remaining bell pepper, jalapeno, red onion, tomatoes, cucumber, and cilantro. Add tomato juice, olive oil, vinegar, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Stir into reserved mixed ingredients in medium bowl (not the 1/2 cup cucumber). Transfer gazpacho to an airtight container.
  • Chill gazpacho for at least 4 hours and up to overnight. Thin soup by adding more tomato juice, if desired; season with salt and pepper. To serve, spoon about 1 tablespoon gazpacho into each cucumber cup. Top each cup with reserved cucumber.

GAZPACHO SOUP IN CUCUMBER "SHOOTER"



Gazpacho Soup in Cucumber

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

2 English cucumbers, peeled (1 whole and 1 finely diced)
3 tomatoes, seeded and finely diced
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced, or more to taste
4 cups tomato juice (recommended: V8)
2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

  • Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
  • In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
  • When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
  • A great refreshing chilled soup.

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