If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That's exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing -- a perfect hors d'oeuvre or first course for a summer menu.
For a bit of fun, I like to serve this soup in stemless martini glasses (it's easy to sip and won't fill anyone up before dinner). For a gorgeous presentation, I garnished the glasses with yellow tomato cubes and a drizzle of lemon-infused oil.
And just like that, the humble cucumber is transformed into a green gazpacho every bit as exciting and delicious as its big sister! - Viviane Bauquet Farre - Viviane Bauquet Farre
Food52 Review: Green gazpacho is the best way to describe this chilled soup -- it has the same cooling effect, same slightly pulpy consistency, and same garlic and onion framework as its tomatoey forebear. But this version is nutty and a bit creamy, with some lovely little garnishes -- lemon oil (which is very nice, but olive oil would be fine too), yellow tomatoes and baby mint leaves. A super quick recipe with very impressive results. - Kristen - A&M
- 1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3" pieces)
- 1/4 medium red onion – skinned
- 1 garlic clove – skinned
- 1 jalapeño – stem removed, halved and seeded
- 8 large mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon sea salt
- 1, 6 ounce non-fat plain yogurt
- 1/2 to 3/4 cup spring water to taste
- 1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
- tiny mint leaves as garnish
- lemon oil as garnish
- Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
- Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
- Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
- Cook’s note: The soup can be refrigerated up to 2 days.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cucumber Recipe