The first time I tried cucumber gazpacho was on a cruise ship. I took advantage of trying this gazpacho on a cruise ship because “food is included” and my thought was I didn’t have to pay for the soup in a restaurant and then not like it. I like cucumbers but just wasn’t sure how they would taste in a cold soup. Did it occur to my rational brain that the cruise was expensive and that I paid for this soup in the thousands of dollars it cost to take the cruise? Well, not at the time, that thought kicked in much later. The main point is that I found out that I really liked cucumber gazpacho and was so glad that I tried it.
We’re growing cucumbers in our garden so I have plenty available to make the recipe. In fact, I found this oddball cucumber hiding under the plant and ended up using it for the base of the soup.
It looks like four cucumbers grew together or a foreign space ship landed in my garden. Once stripped of the skin, the cucumber pulp was fine and generated a lot of flesh to use in the soup.
Now the challenge is, what ingredients do I use to achieve the flavors I remember from the gazpacho I had on the cruise?
I added zucchini for bulk and thickness, well, because we have a lot of them in the garden this time of year. 🙂 (The garlic and onion are also from our garden, so this soup ended up being very organic.)
A quick cook in vegetable stock to soften the vegetables.
Topped with a dollop of Greek yogurt and parsley.
It turned out delicious! Great for lunch on a hot day, or as a dinner starter. I even poured some in a cup and drank it as a snack one afternoon. Honestly, this cucumber gazpacho is good — hot or cold!
- 3 cups cucumbers, peeled and chunked
- 2 cup zucchini, peeled and chunked (1-2 small)
- 1 cup onion, chopped
- 1-2 cloves garlic, minced (I like garlic so I used 2 cloves)
- 3 cups vegetable broth (home made or store bought)
- 1/4-1/2 cups plain Greek yogurt*
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon garlic & herb seasoning blend
- 2 shakes of cayenne pepper (optional)
- Pinch or two of pepper flakes (optional - adds a kick of spiciness)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Melt butter in a saucepan, adding olive oil to warm.
- Cook onion a few minutes in butter/oil mixture and then add garlic to warm.
- Add cucumber and zucchini to the pan and cook until softened (2-3 minutes).
- Pour vegetable broth in along with spices and seasonings, and bring to a boil. Reduce heat and let simmer until the vegetables are cooked (15-20 minutes).
- Remove from heat and emulsify to puree. (I left some small chunks.)**
- Taste test and adjust seasoning. Serve with a dollop of plain Greek yogurt or drop yogurt on top of soup and swirl through soup on top. Sprinkle with chopped parsley (optional)
- *For a creamier consistency, add the Greek yogurt to the pureed ingredients and mix through (instead of dollop on top).
- **If you prefer a smoother soup, emulsify until fully pureed or pour cooked ingredients into a blender in batches. Be careful when blending if mixture is still hot.