Creamy Cucumber Gazpacho Recipes

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CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

CREAMY GAZPACHO



Creamy Gazpacho image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups white bread, preferably day-old (or toasted), crusts removed and torn
2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
2 cloves garlic, grated
1 English cucumber, roughly chopped
1 small jalapeno, seeded and minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

Steps:

  • Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
  • In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
  • Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
  • Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
  • Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
  • Gazpacho gets better the longer that it sits.

CUCUMBER AVOCADO GAZPACHO



Cucumber Avocado Gazpacho image

You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way. http://www.elanaspantry.com/cucumber-avocado-gazpacho/

Provided by Elanas Pantry

Categories     Free Of...

Time 5m

Yield 1 batch, 2-4 serving(s)

Number Of Ingredients 10

1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon celtic sea salt
1/4 teaspoon chili powder
1 cup water
smoked paprika, to garnish

Steps:

  • 1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
  • 2. Puree on high speed until smooth.
  • 3. Blend in salt and chili powder.
  • 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

CREAMY CUCUMBER GAZPACHO



Creamy Cucumber Gazpacho image

Make and share this Creamy Cucumber Gazpacho recipe from Food.com.

Provided by country girl kim

Categories     Vegetable

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers, peeled and chopped
1 garlic clove, minced
3 tablespoons sweet onions, chopped
1 cup vegetable broth
2 cups plain yogurt
1 tablespoon lemon juice
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Steps:

  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
  • Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
  • Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
  • Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
  • Serve cold.
  • Garnish with fresh herbs such as coriander, dill, or basil.

Nutrition Facts : Calories 126.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 16.5, Sodium 698.6, Carbohydrate 16.7, Fiber 1.2, Sugar 9.8, Protein 6.3

CREAMY CUCUMBER GAZPACHO



Creamy Cucumber Gazpacho image

Categories     Soup/Stew     Tomato     Vegetable     No-Cook     Vegetarian     Cucumber     Summer     Chill     Gourmet

Yield Makes about 5 1/4 cups

Number Of Ingredients 9

3 English cucumbers (2 lb total), peeled
1 1/2 yellow bell peppers, cut into 1/4-inch dice
1 1/2 fresh jalapeño chiles, seeded and minced
1 large garlic clove, minced
3 tablespoons fresh lime juice
3/4 cup chopped fresh cilantro
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
  • Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
  • Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

LUCKY'S GAZPACHO



Lucky's Gazpacho image

A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day.

Provided by Lucky Noodles

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h30m

Yield 4

Number Of Ingredients 15

2 roma (plum) tomatoes, chopped
½ cucumber, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ small red onion, chopped
1 clove garlic, minced
2 cups tomato juice
2 teaspoons beef bouillon granules
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons red wine vinegar

Steps:

  • Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.1 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 810.2 mg, Sugar 7.3 g

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