Best White Cucumber Gazpacho Recipes

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

Ingredients

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.

WHITE GRAPE AND CUCUMBER GAZPACHO

WHITE GRAPE AND CUCUMBER GAZPACHO image

Categories Soup/Stew Fruit

Yield 6

Number Of Ingredients 11

Ingredients

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!

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