A blog about a passion - cooking passion
Cucumber gazpacho soup comes from the southern part of the Iberian Peninsula, and it is the perfect summer soup recipe. It is nutritional and refreshing, making it not only easy to serve but also easy to eat on the go.
Cucumber Gazpacho Soup
During summer times, especially if you work from your home office like me, the last thing you need is spending time making lunch in the summer heat. And if you for once want to take a break from the salads you eat for lunch, we have the perfect recipe: cucumber gazpacho soup.
We went to the Turkish market and found some big cucumbers that I had to try. We could have made their cacik, cucumber Turkish soup, but it was faster to make the gazpacho instead. Maybe next week we will also make cacik.
When I told my husband that I want to make gazpacho he got excited, since he loves tomatoes in all dishes, but he could not help to show me how disappointed he was hearing I am making cucumber gazpacho.
Cucumber Gazpacho Soup Recipe
All discussion aside, the recipe only requires a few ingredients and a good blender. I used one cucumber, one garlic clove, and one shallot. I chopped them and put them in a blender. I added a little bit of cooking cream, a tablespoon f olive oil and I mixed them well.
After you have all ingredients turned into a paste, you can taste it and add spices: salt, pepper, mint, or basil. You can also add the juice from half of a lemon.
You can use greek yogurt instead of cooking cream, it is almost the same thing. But if you use yogurt, you might need to cut back on the salt, since the yogurt is already sour.
If you want to make this recipe vegan, skip the yogurt or cream and just add water. It will be equally delicious.
Most of the recipes I see ask you to remove the peel and the seeds. I did not do that and I don’t think you should do it. If you can’t find huge cucumbers, feel free to use small ones. It makes no difference on what cucumbers you can use, as long as you taste them and they are not bitter.
Turkish Market Findings
When I was a child, I only knew the small cucumbers that we used to make pickles with. And then, I started to find the long cucumbers. It’s fine, they are all the same I guess. But this Turkish market we found? They don’t play around when it comes to food, you can find everything. Huge bunches of cilantro, unlike the small ones from the other stores. Huge cucumbers, huge watermelons. And you can also find the tiniest zucchini and the tiniest eggplants. Not to mention the best baklava in town. Fabulous. We will plan a visit and take a tour of the awesome findings from the Turkish store.
Talking about huge watermelons, have you ever tried watermelon gazpacho? It is craaaaazy! Recipe coming very soon (this summer, I promise).
Cucumber Gazpacho Soup
Yield:
4
Prep Time:
10 minutes
Total Time:
10 minutes
Gazpacho soup comes from the southern part of the Iberian Peninsula, and it is the
perfect summer soup recipe. It is nutritional and refreshing, making it easy to serve and easy to eat on the go.
Ingredients
- 1 large cucumber
- 1 garlic clove
- 1 shallot
- 1 tbsp. olive oil
- 1 cup cooking cream (or Greek yogurt)
Instructions
How to make cucumber gazpacho soup
1. Wash and chop the cucumber. You can remove the skin and the seeds, but it is not mandatory.
2. Peel and cut in small pieces a garlic clove.
3. Peel and cut a shallot (you could use another type of onion, but I do not recommend it).
4. Put all ingredients in a blender, add olive oil, cooking cream (or yogurt) and mix well.
5. After all is mixed, taste it and add salt, pepper and basil or mint.
6. Chill it for at least two hours in the fridge before serving.
7. After chilling, just put it in a bowl, garnish and serve. You could garnish it with small pieces of cucumber, pine nuts or just olive oil.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 19mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g
Nutrition information isn’t always accurate.
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!
