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Cucumber Gazpacho

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August 18th, 2008 · Print Print

Cucumber Gazpacho from Sugarlaws

I love cucumbers, but sometimes it’s hard to figure out what to do with them. When I get them from the farmer’s market, a lot of the time I just slice and eat them with a little salad dressing or tomato sauce (sounds gross, but it’s really good).  But I wanted to do something a little special for this recipe.

And what’s better, in the summer, than a chilled soup?  It’s easy to prepare ahead of time, and it’s colorful, fresh and delicious.  I thought about naming this “diet soup” because it’s so low-calorie, but it’s only diet-type food by accident.  It’s really so flavorful on it’s own that extra fat wasn’t necessary.

You could make this soup a little heartier by scooping out the seeds in the cucumbers, but I like it a little bit thin.  I think this would make a great recipe for a light lunch or quick snack, since it’s really too easy to make — if I had a “5 minutes or less” category on this website, this recipe would be filed there.

So if you have a few leftover mid-summer cucumbers in your fridge and you’re wondering what to do with them, this is a fun, easy, and extremely healthy option.

Last, but not least, the winners of the Hola Fruta! giveaway are…

  • Annalise, Comment 32
  • Elizabeth, Comment 55

I’ll be emailing later today to get your addresses!

Cucumber Gazpacho from Sugarlaws

Cucumber Gazpacho

INGREDIENTS:
2 small shallots
1 large clove garlic
2 tsp olive oil
1 large cucumber, cut into 1″ sections
1 large anaheim pepper (I found these at the farmer’s market and love them!)
2 tsp good balsamic vinegar
1 tsp sea salt, or more to your preference

DIRECTIONS:
Saute the shallot and garlic over medium heat for about 3 minutes, until shallots have broken down and turned translucent.  Meanwhile, cut the anaheim pepper into slices and remove all its seeds.

In a large food processor, puree the shallots, garlic, cucumber, pepper, vinegar, and salt together for about 2 minutes.  Taste and add more salt if necessary.  Pulse again, and serve.

Serves 2-3 as a side dish or first course.

Cucumber Gazpacho from Sugarlaws


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Tags: food · soups



22 responses so far ↓

  • 1 sue bette // Aug 18, 2008 at 8:26 am

    My friends just harvested a whole batch of cucumbers from their garden and are dealing with a bit of cucumber overload – I am going to pass this recipe along to them – I think they will love the under 5 minutes aspect!

  • 2 peg // Aug 18, 2008 at 8:54 am

    Looks fabulous, can’t wait to try it!

  • 3 patsyk // Aug 18, 2008 at 9:51 am

    What a great way to use cucumbers.  Looks so cool and refreshing.

  • 4 VeggieGirl // Aug 18, 2008 at 10:25 am

    I too never really know what to do cucumbers in meals, to make them interesting, haha – but you certainly accomplished that with your refreshing gazpacho recipe! Yum!

  • 5 adele // Aug 18, 2008 at 10:50 am

    Interesting. Looks like it might be a nice accompaniment for grilled fish. :)

  • 6 Joanna // Aug 18, 2008 at 10:54 am

    Oh yum, cucumbers are so refreshing, they must be great in this soup!  I bought an extra cucumber at the greenmarket because they were 2/$1, and I just might try this, though probably with some yogurt added for creaminess.  What are Anaheim peppers like?  Sweet and mild, or hot?

  • 7 Jen (Modern Beet) // Aug 18, 2008 at 11:55 am

    cucumbers are one of my favorite vegetables, but I too usually just slice them with a little salt.  The gazpacho idea sound great though!  i have two varieties growing in the garden, and will hopefully be ready soon!  I wonder how this would work as a ‘dressing’ for some sort of panzanella?

  • 8 Maggie // Aug 18, 2008 at 12:46 pm

    I have to give this a try.  All of the cold cucumber soups I’ve seen have dairy in them.  Is the pepper fresh or dried?

  • 9 katy // Aug 18, 2008 at 2:11 pm

    Joanna and Maggie — Gah!  Did I forget to write about these when I was writing up this post?  Anaheim peppers are very mild, but they have a stronger flavor than regular green peppers (although that would be the substitute, if you need one).  I found mine at the farmer’s market, but I’m pretty sure you can find them at grocery stores too — they’re large and long (why, oh why, didn’t I photograph mine?), and they’re fresh, not dried!

  • 10 Elizabeth // Aug 18, 2008 at 5:14 pm

    First off, this looks delicious. Secondly, I realized my email address was wrong in the last post. I missed an ‘a’ in the email address, so the domain is sbcglobal rather than sbcglobl, like I so stupidly wrote.

  • 11 maybelles mom (feeding maybelle) // Aug 18, 2008 at 8:53 pm

    Sounds very nice.  With a little bit of vermouth, it could also double as a cocktail.

  • 12 Beatrice // Aug 18, 2008 at 11:07 pm

    What a great idea!  It looks cool and spicy at the same time…

  • 13 Donald // Aug 19, 2008 at 3:41 am

    Now that’s a cool idea. I have never been much for cold soup – I mean I can’t do tomato juice, but this looks really refreshing!

  • 14 Elle // Aug 20, 2008 at 10:42 pm

    I love gazpacho, but never made a cucumber one.  Great idea–it’s beautiful!

  • 15 mimi // Aug 21, 2008 at 12:54 pm

    i’m intrigued by this! the color looks awesome. curious about ideas for a dollop topping.

  • 16 sugarlaw // Aug 21, 2008 at 2:33 pm

    mimi — I think yogurt or sour cream would make a great dollop on top!  Both of those are sitting in my fridge and I didn’t even think of them, grrr!  Also, a little drizzle of good extra-virgin olive oil would be great as an easy garnish!

  • 17 Jaime // Aug 24, 2008 at 3:00 pm

    perfect for summer! i love gazpacho

  • 18 katherine // Sep 1, 2008 at 10:54 pm

    I have a green gazpacho recipe that uses cucumbers, grapes and some other stuff (raw garlic and onion, oil, bread). Nice that you can do it without the oil and bread. I think I would still maybe try keeping the garlic and/or onions raw because it provides more bite. But I haven’t tried your version, which I would like to do. It seems so healthy and tasty!

  • 19 TheFishmonger // Sep 3, 2008 at 8:41 pm

    Just made some as a side for some black bean/spinach/goat cheese/tomato wraps we were having for dinner.  Delicious!  Just wish I’d read comments before dinner.  A dollop of yogurt would’ve been the perfect touch.  Oh well, next time!

  • 20 Charmaine // Sep 24, 2008 at 6:33 pm

    This is the recipe I was looking for all summer! (well, I didn’t know it was this recipe until I found it just now) My 12 yr old vegetarian loves cucumbers but hates tomatoes so I have been looking for months for a good cucumber gazpacho recipe without tomatoes. Thank you so much!!!

  • 21 Riz // Apr 20, 2009 at 8:03 am

    The sun is shining and I was looking for something nice to do with our cucumber mountain – this gazpacho turned out very well with a dollop of yogurt.  I’m not sure what kind of pepper an anneheim so I just used a green bell pepper from the fridge, and it worked a treat. Also, to save on washing up I just blended it all up in a liquidiser, pretty much achieving the same consistency.

    Many thanks for the recipe!

  • 22 TGND // Jul 12, 2011 at 8:22 pm

    I just used this as a starting point for clearing out the veggies in my fridge. Two cucumbers, one yellow zucchini, a stick of celery, a green pepper, some fresh basil, some lemon juice and half a small onion all went into it. I can’t wait for it to chill so I can top it with some diced tomatoes, a dollop of sour cream and some grab meat. What a perfect summer dinner! And I love how easily it came together with an immersion blender!

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