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Cucumber Gazpacho


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Cucumber Gazpacho


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Cucumber Gazpacho

Chill out with cold soup gazpacho. Use up the Summer bounty of cucumbers with cold cucumber gazpacho.


  • Prep Time : 8 min
  • Ready Time : 8 min


8 to 10


  • 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 1/2 - 2 cups water


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. Thin to desired consistency with water.

Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




9 Responses to Cucumber Gazpacho

  1. such a fresh, summery soup! love it

  2. avatar says: hindyg

    This recipe showed up at the perfect time. I was looking for a good cold soup for this weekend. Thanks!

  3. This sounds delicious. I don’t actually like tomato gazpacho so this sounds like the perfect alternative.

  4. I just had this tonight, and it was wonderful!

  5. avatar says: Carole

    Do you leave the peel on the cucumbers?

    • Either way – there are lots of vitamins in the peel so if you keep it on just be sure to give it a good scrub.

  6. avatar says: vivian

    looks yummy.

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