Cucumber Gazpacho
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Cucumber Gazpacho
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 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. Thin to desired consistency with water.
Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber.
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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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such a fresh, summery soup! love it
This recipe showed up at the perfect time. I was looking for a good cold soup for this weekend. Thanks!
This sounds delicious. I don’t actually like tomato gazpacho so this sounds like the perfect alternative.
I just had this tonight, and it was wonderful!