Cucumber Gazpacho

iStock_000013379391SmallIt’s hot outside. This is the time of the year for cold soups and my favorite is Cucumber Gazpacho. Here are two easy recipes.

QUICK EASY GAZPACHO

  • 3 peeled cucumbers
  • 3 pickled jalapeño slices.
  • 3 Tablespoons sour cream or yogurt
  • Big handful of cilantro
  • Fresh mint (optional)

Blend first 4 ingredients in a blender or Vitamix. Don’t blend too much: keep the mixture a bit chunky. Refrigerate and serve very cold. Garnish with sprigs of mint if you like.

FANCY GAZPACHO

  • 2 to 3 peeled cucumbers
  • 1/2 honeydew melon
  • 1 small slice of pickled jalapeño
  • 2 to 4 Tablespoons sour cream
  • 1/4 to 1/2 cup buttermilk
  • 1 Tablespoon sugar
  • 2 leaves of mint for garnish

Pulse gently in a Vitamix or blender to keep the chunky gazpacho texture. Chill overnight. Cold soups, like hot ones, are even better the second day. When you serve the soup, garnish the bowls with mint if desired.

Serve with a cold salad of chopped, cooked chicken, chopped celery, lots of red grapes, walnut pieces, lime juice and mayonnaise. Add some avocado slices on the side.

This soup is based on one that I had at Vinaigrette, a salad bistro in Santa Fe.

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Peggy O’Mara is the editor and publisher of peggyomara.com.  She was the editor and publisher of Mothering Magazine from 1980 to 2011 and founded Mothering.com in 1995. The author of Having a Baby Naturally; Natural Family Living; The Way Back Home; and A Quiet Place, Peggy has conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. She is the mother of four and grandmother of three.

 

 

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Peggy O'Mara

About Peggy O'Mara

Editor and Publisher of peggyomara.com. Longtime natural living advocate, award winning writer, and independent thinker.

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