Cucumber Gazpacho

Name: Cucumber Gazpacho
Yield: Makes 8 cups (2 l); 8 first-course servings
Cuisine: Chinese
Ingredients: Croutons, for serving; 3 tablespoons fresh lemon juice; 2 tablespoons kosher salt; 5 medium Kirby cucumbers, peeled and seeded; ¾ cup (180 ml) olive oil; 2 medium bunches mint, leaves only, 8 small sprigs reserved for serving; 6 slices firm white bread, crusts removed; 4 medium cloves garlic, smashed and peeled; 1 medium jalapeño pepper, seeded and deribbed; 2 large red bell peppers, cored, seeded, deribbed, and cut into 2-inch (5-cm) squares; 1 medium Vidalia onion, cut into 2-inch (5-cm) chunks

Preparation info

Makes 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a delightfully aromatic soup with the cucumber and mint—very fresh. Puréeing the cucumbers provides the liquid base, a nice little trick.

Ingredients

5 medium Kirby cucumbers, peeled and seeded
1 medium Vidalia onion, cut into 2-inch (5-cm) chunks
2 large red bell peppers,

Europe
Asia
Italy
China
India
Milan
Genoa
Starter
Mediterranean
Tuscany
Winter
Summer
Vegan
Soup

Method

In a food processor, purée the cucumbers until very liquid, almost like water. Remove to a large bowl. In the food processor, pulse the onion until coarsely chopped. Add to the cucumbers. Repeat with the red peppers. Add to the cucumbers and onions.

Process the jalapeño, garlic, bread, and ¾ cup