Cucumber Gazpacho Recipe

Ingredients

Gazpacho Base

• 0.33 jalapeno, sliced (optional)
• 1 tablespoon shallot, plus more for garnish
• 1 small garlic clove
• 1 large English cucumber (12 ounces), sliced
• 0.25 cup cilantro (or sub fresh dill, Italian parsley or basil)
• 1 tablespoon lime juice (or lemon)
• 1 cup plain greek yogurt
• 0.25 cup sour cream
• 0.5 teaspoon salt
• 0.25 teaspoon pepper or white pepper
• 1 teaspoon coriander
• 1 tablespoon olive oil

Garnishes

• poached shrimp (optional), drizzled with lime, olive oil, salt
• diced avocado
• diced cucumber
• 1 tablespoon red onion or shallots, very finely diced
• 2 scallions (or chives), thinly sliced at a diagonal
• cilantro or dill, finely chopped
• lime zest
• microgreens or edible flowers
• 3 tablespoons sour cream, thinned with 1 tablespoon water (for swirl)

Instructions

Make the Gazpacho

1. Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.

Prepare and Serve

1. Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
2. Mix sour cream and water in a small bowl (if making the swirl).
3. Spoon a large circle or crescent of thinned sour cream, then top with garnishes—cucumber, shallots, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
4. Serve immediately!

Notes

• Use thin-skinned cucumbers like English or Turkish cucumbers for the smoothest texture.
• This soup can be made a day ahead and refrigerated until ready to serve.
• Adjust the jalapeno amount based on your heat preference—start with less and add more to taste.
• For a vegetarian version, simply omit the shrimp garnish.