Best 2 Creamy Cucumber Gazpacho Recipes

In the midst of a hot summer day, there is nothing more refreshing than a cool, creamy bowl of cucumber gazpacho. This Spanish soup is traditionally made with tomatoes, cucumbers, garlic, and olive oil, but it can be easily adapted to your own preferences. With endless variations and simple methods, this is the first appetizer everyone should master to enjoy in a warm weather.

Here are our top 2 tried and tested recipes!

CREAMY CUCUMBER GAZPACHO

Creamy Cucumber Gazpacho image

Categories Soup/Stew Tomato Vegetable No-Cook Vegetarian Cucumber Summer Chill Gourmet

Yield Makes about 5 1/4 cups

Number Of Ingredients 9

Ingredients

3 English cucumbers (2 lb total), peeled
1 1/2 yellow bell peppers, cut into 1/4-inch dice
1 1/2 fresh jalapeño chiles, seeded and minced
1 large garlic clove, minced
3 tablespoons fresh lime juice
3/4 cup chopped fresh cilantro
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Seed cucumbers and put seeds in a blender. Cut cucumbers into 1/4-inch dice and combine with bell peppers, chiles, garlic, and lime juice in a large metal bowl.
Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir in remaining ingredients.
Quick-chill soup in bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about 20 minutes.

CREAMY CUCUMBER GAZPACHO

Creamy Cucumber Gazpacho image

Make and share this Creamy Cucumber Gazpacho recipe from Food.com.

Provided by country girl kim

Categories Vegetable

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs cucumbers, peeled and chopped
1 garlic clove, minced
3 tablespoons sweet onions, chopped
1 cup vegetable broth
2 cups plain yogurt
1 tablespoon lemon juice
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Steps:

Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
Serve cold.
Garnish with fresh herbs such as coriander, dill, or basil.

Nutrition Facts : Calories 126.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 16.5, Sodium 698.6, Carbohydrate 16.7, Fiber 1.2, Sugar 9.8, Protein 6.3

Tips:

Choose the right cucumbers: Use fresh, firm cucumbers for the best flavor. English cucumbers are a good choice because they have fewer seeds and a milder flavor.
Chill before serving: Gazpacho is best served cold, so make sure to chill it for at least 2 hours before serving.
Garnish with fresh herbs: Fresh herbs like basil, cilantro, or mint add a pop of color and flavor to gazpacho. You can also add a drizzle of olive oil or a dollop of yogurt for extra richness.
Experiment with different vegetables: If you want to add more vegetables to your gazpacho, try adding chopped tomatoes, bell peppers, or zucchini. You can also add some cooked beans or lentils for a boost of protein.
Make it a meal: Gazpacho can be served as an appetizer or a light lunch or dinner. Serve it with a side of crusty bread or salad for a complete meal.

Conclusion:

Creamy cucumber gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be customized to your liking. So next time you are looking for a light and healthy meal, give creamy cucumber gazpacho a try.