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Cucumber Gazpacho

Cucumber Gazpacho

With warmer days ahead, I like to eat flavorful chilled soups.  This gazpacho is a creamy bowl of balanced flavors that is sure to satisfy.


1 3/4 Pounds Cucumbers (Peeled And Chopped)

1 Cup Green Seedless Grapes

1 Slice Country Italian Bread (Crusts Removed And Cubed)

1/2 Cup Slivered Almonds

1/4 Cup Finely Chopped Shallots

1/2 Teaspoon Kosher Salt

1 Cup Plain Whole Milk Greek Yogurt

1 Tablespoon Sherry Vinegar

Mint Leaves And Cucumber Slices For Topping

In medium-size bowl combine cucumbers, grapes, bread, almonds, shallots, and kosher salt.  Cover and chill 2 hours. 

Using and immersion blender, blend until nearly smooth.  Press through a fine mesh sieve into a bowl.  Throw away solids.  Whisk in yogurt and vinegar. 

Serve immediately or chill, covered, for up to 24 hours.  Top with mint and cucumber just before serving.

Serves 4

Prep Time:    30 Minutes

Cook Time:    0 Minutes

Chill Time:  120 Minutes

Total Time:  150 Minutes

“Work With What You Got!”

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Victoria Glavin Hart