VALERIE’S CUCUMBER GAZPACHO
·
JULY 26, 2024
Servings
4
Difficulty
Easy
Prep Time
15 mins
Cook Time
0 mins
This refreshing Cucumber Gazpacho by Chef Valerie Gordon is perfect for a hot day.
This refreshing Cucumber Gazpacho by Chef Valerie Gordon combines the crisp, cool taste of our mini cucumbers with the creaminess of yogurt and the bright flavors of lime, cilantro, and mint. Perfect for a hot day, this gazpacho is both light and satisfying.
FEATURED SEEDLINGS
INGREDIENTS
1 pound
Mini Cucumbers
4 ounces
Full-Fat Yogurt or Coconut Yogurt
2 ounces
Onion
2 ounces
Olive Oil
1
clove garlic
1 ounce
Lime Juice
1 tsp
Agave Syrup
Handful (to taste)
Cilantro and Mint
Handful
Cherry Tomatoes
Handful
Edible Flowers
INSTRUCTIONS
Wash and roughly chop the Persian cucumbers.
Dice the onion and peel the garlic.
In a blender, combine the chopped cucumbers, yogurt, diced onion, olive oil, garlic, lime juice, agave syrup, fresh cilantro, and mint.
Blend until the mixture is very smooth.
Transfer the blended gazpacho to a container and chill in the refrigerator for at least 1 hour.
Once chilled, pour the gazpacho into serving bowls.
Garnish with fresh cilantro and cilantro blossoms.
Serve cold and enjoy the refreshing and flavorful Cucumber Gazpacho!
This gazpacho is a perfect dish for warm weather, offering a delicious blend of creamy, tangy, and herbaceous flavors that will delight your taste buds.