Food, Recipes

Cucumber gazpacho

Cucumber gazpacho


  1. 1/3 of a jalapeno, sliced (optional)
  2. 1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)
  3. 1 small garlic clove
  4. 1 large English cucumber (12 ounces) sliced (or sub-Turkish cucs, or any thin-skinned cucs- see notes)
  5. 1/4– 1/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
  6. 12 tablespoons lime juice (or lemon)
  7. 1 cup plain greek yogurt
  8. 1/4 cup sour cream
  9. 3/4 teaspoon salt
  10. 1/4 teaspoon white pepper
  11. 1 teaspoon coriander
  12. 1 tablespoon olive oil

Optional Garnishes:

  • poached shrimp ( optional) drizzled with lime, olive oil, salt
  • 1/2 cup cucumber- very finely diced
  • 1 –2 tablespoons shallots- very finely diced
  • 2 scallions ( or chives) – thinly sliced at a diagonal
  • cilantro, finely chopped
  • Lime zest
  • microgreens or edible flowers (coriander flowers, borage, nasturtiums)
  • 3 tablespoons sour cream, thinned with 1 tablespoon water


  1. Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.
  2. Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
  3. Mix sour cream and water in a small bowl (if making the swirl).

To serve: divide chilled soup among bowls and garnish beautifully.

  1. Spoon a large circle or “crescent” of thinned sour cream, then top with garnishes (see photos) cucumber, shallots, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
  2. Serve immediately!