I find it funny when searching for recipes, and I come across something I fall in love with, only to find out that I previously wrote about the very same blogger! That is what happened here today with this wonderful recipe for Cucumber Gazpacho, by Sylvia Fountaine over at Feasting At Home. You can learn more about Sylvia here, and check out the other recipe I made from her website that was so tasty, Teriyaki Salmon with Baby Bok Choy. You simply must go and check out all that Sylvia has to offer, especially if you enjoy plant-rich, whole food recipes.
I used my Deluxe Cooking Blender to complete this recipe, but I also want to share more information on this product below, because it can do SO much more than blend, since it can actually COOK!
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Let’s jump right in!!
Ingredients
- ½ jalapeño, seeds removed
- 1 tablespoon shallot
- 1 garlic clove
- 12-ounce English cucumber
- ½ cup cilantro
- ½ lime, juiced
- 1 cup plain Greek yogurt
- ¼ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon coriander
- 1 tablespoon olive oil
Toppings (optional)
- Finely diced shallots or chives
- Finely diced red onions
- 3 tablespoons sour cream mixed with one tablespoon water
- Finely chopped cilantro
Instructions
Slice jalapeño in half, remove seeds. Cut cucumber into large pieces.
Combine all of the ingredients for the gazpacho in the blender. Set to CUSTOM, 7, and blend for one minute, or until ingredients are fully combined. Refrigerate until ready to serve, and adjust spices for your taste preference.
Serve chilled with your favorite toppings. To make the sour cream topping, mix water with sour cream to thin, then spoon out over gazpacho.
That’s it! So easy to make, and truly a delicious and healthy soup. Please let me know if you give this a try, and be sure to head over to Feasting at Home to check out more of Sylvia’s delicious recipes. Let’s make great food together!
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Creamy Cucumber Gazpacho
Equipment
Ingredients
- ½ jalapeño, seeds removed
- 1 tbsp shallot
- 1 garlic clove
- 12 oz English Cucumber
- ½ cup cilantro
- ½ lime, juiced
- 1 cup Plain Greek Yogurt
- ¼ cup sour cream
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp coriander
- 1 tbsp olive oil
Toppings (optional)
- Finely diced shallots or chives
- 3 tablespoons sour cream mixed with one tablespoon water
- Finely diced red onions
- Finely chopped cilantro
Instructions
- Slice jalapeño in half, remove seeds. Cut cucumber into large pieces.
- Combine all of the ingredients for the gazpacho in the blender. Set to CUSTOM, 7, and blend for one minute, or until ingredients are fully combined. Refrigerate until ready to serve, and adjust spices for your taste preference.
- Serve chilled with your favorite toppings. To make the sour cream topping, mix water with sour cream to thin, then spoon out over gazpacho.
[…] Cucumber Gazpacho – Feasting At Home (Video) — Imapampchef […]
It really is terrific, Alene! Do you do anything different with your version?
I’ve been making a version of this forever. Isn’t it wonderful? It’s my favorite summer cold soup.