Chill out with cold soup gazpacho. Use up the Summer bounty of cucumbers with cold cucumber gazpacho.
- Prep Time
- 8 to 10 ServingsServings
- 4 cup 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 cup 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.