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Cucumber Gazpacho

Posted By sugarlaw On August 18, 2008 @ 7:31 am In food,soups | 22 Comments

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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