Refreshing and Velvety Cucumber Gazpacho
This summer we had epic amounts of cucumber in the garden. After my partner pickled so many that he ran out of Mason jars, we still had a crisper full. I decided to try out this delicious and quick cucumber gazpacho and was not disappointed. This makes for a lovely light soup that would be an awesome start for a special summer meal.
3 cucumbers, peeled and seeded
1 yellow bell pepper
1 jalapeno pepper, seeds removed, coarsely chopped
1 clove of garlic
2 tbsp fresh lime juice
1/2 cup fresh cilantro, stems removed
2 tbsp olive oil
1 1/2 tsp salt
1/4 tsp white pepper
1/2 cup creme fraiche
1 large tomato, seeded and finely chopped
2 tbsp white vinegar
1 tbsp chopped cilantro
Add all of the ingredients except for the last three to blender and puree until smooth. Add a little water if you'd like a thinner consistency. Mix the chopped tomato, vinegar and cilantro together in a bowl. Keep the two parts of the soup separate and chill until ready to serve. Top each bowlful of the gazpacho with a spoonful of the pretty tomato salsa and serve.
Do you have any cold soup recipes?