Cold cucumber soup {Cucumber Gazpacho}
Recipe for cucumber gazpacho, a refreshing cold cucumber soup made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large English variety seedless cucumbers (about 2 pounds– cut in medium size pieces)
- 1 small bunch of cilantro
- 1-2 garlic cloves (crushed, adjust to taste)
- 1-2 green onion stalks (roughly chopped – can also use white onions)
- Juice of 2-3 limes (about ¼ cup)
- ¼ cup water – optional
- 1 ripe avocado – optional
- Salt to taste
- Olive oil to drizzle
- Your choice of croutons or garlic bread (I made some waffle garlic herb croutons)
- Lime marinated pickled red onions (cebollas encurtidas)
- Cilantro leaves
- Crème fraiche
- Smoked salmon
Instructions
- 1
Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix. Add a ripe avocado (peeled and seed removed) for an extra creamy version.
- 2
Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
- 3
Serve with croutons or garlic toast, pickled red onions, a drizzle of olive oil, and cilantro leaves. Other topping options include smoked salmon, crème fraiche, etc.