Earth Eats: Real Food, Green Living

Green Gazpacho With Cucumbers

A bowl of cold soup is refreshing during these hot days. Change up your traditional gazpacho recipe by using cucumbers instead.

Green Gazpacho

Photo: Jessie Wallner/WFIU

Garnish the green gazpacho with peppers and fresh herbs.

One can only eat so many raw cucumbers slices with hummus! With six cukes to eat this week, courtesy of the weekly CSA share, we needed a better solution.

This recipe uses all the cucumbers and plenty of fresh herbs to transform a traditional gazpacho recipe into something new.

Green Gazpacho

Serving Size: Serves 8-10 folks

Ingredients

  • 6 cucumbers
  • 2 garlic cloves
  • 1 tablespoon ginger
  • 5 scallions
  • 1 cup assorted herbs (basil, dill, chives, mint, parsley, etc.)
  • 1/2 cup olive oil
  • 1/2 cup yogurt
  • salt and pepper to taste
  • Optional Garnishes:
  • 1/2 cup cucumbers, diced
  • 1/2 cup herbs, roughly chopped
  • 1/2 cup sweet potatoes, diced
  • 1/2 cup scallions, chopped
  • 1 tablespoon green chilies, minced
  • 1 cup crab or shrimp

Cooking Directions

  1. Combine the cucumbers, garlic, ginger, scallions, herbs, olive oil and yogurt in a blender and puree until smooth. Season to taste with salt, pepper and hot sauce. Chill well, Fold in remaining ingredients just before serving and adjust seasoning.
  2. Garnish bowls with cucumbers, yogurt, herbs and other condiments of your choice,
  3. Serve the gazpacho at the table from a large decorative tureen.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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