Passover Creamy Cucumber Gazpacho
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Passover Creamy Cucumber Gazpacho
For a cool Passover recipe try this cucumber gazpacho. It gets a shot of creaminess from the whipped cream cheese.
Times
- Prep Time : 8 min
- Ready Time : 8 min
Servings
8 to 10
Ingredients
- 4 cups English or hothouse cucumber, diced, plus extra for garnish
- 1/2 cup diced yellow onion
- 1 lemon, juiced
- 1/4 cup coarsely chopped parsley
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1 cup Temp Tee Whipped Cream Cheese
- 1 1/2 - 2 cups water
Directions
In a food processor, combine cucumbers, onions, lemon juice, parsley and salt and pulse to finely chop. With the processor running, slowly add olive oil and blend until smooth. Add cream cheese and blend until combined. Thin to desired consistency with water.
Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.
Nutrition Information is based on 10 servings
Nutrients
Servings Per Recipe: 8 to 10
Amount Per Serving
- Calories: 132
- Total Fat: 13.2g
- Cholesterol: 20mg
- Sodium: 289mg
- Total Carbs: 2.2g
- Dietary Fiber: 0.4g
- Protein: 1.2g
Tags
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This looks fantastic and I love the spin on the classic tomato gazpacho!
looks delicious