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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 - The Editors
- 1 3/4 pounds 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 ounces non-fat plain yogurt
- 1/2 to 3/4 cups 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
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