Cucumber Gazpacho

Preparation info
  • Makes 8 cups 2 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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