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Valerie’s Cucumber Gazpacho
This refreshing Cucumber Gazpacho by Chef Valerie Gordon combines the crisp, cool taste of our mini cucumbers with the creaminess of yogurt and the bright flavors of lime, cilantro, and mint. Perfect for a hot day, this gazpacho is both light and satisfying.
Featured Seedlings
Ingredients
- 1 pound Mini Cucumbers
- 4 ounces Full-Fat Yogurt or Coconut Yogurt
- 2 ounces Onion
- 2 ounces Olive Oil
- 1 clove garlic
- 1 ounce Lime Juice
- 1 tsp Agave Syrup
- Handful (to taste) Cilantro and Mint
- Handful Cherry Tomatoes
- Handful Edible Flowers
Instructions
Prepare the Ingredients:
Wash and roughly chop the Persian cucumbers.
Dice the onion and peel the garlic.
Make the Gazpacho:
In a blender, combine the chopped cucumbers, yogurt, diced onion, olive oil, garlic, lime juice, agave syrup, fresh cilantro, and mint.
Blend until the mixture is very smooth.
Chill the Gazpacho:
Transfer the blended gazpacho to a container and chill in the refrigerator for at least 1 hour.
Serve:
Once chilled, pour the gazpacho into serving bowls.
Garnish with fresh cilantro and cilantro blossoms.
Serve cold and enjoy the refreshing and flavorful Cucumber Gazpacho!
This gazpacho is a perfect dish for warm weather, offering a delicious blend of creamy, tangy, and herbaceous flavors that will delight your taste buds.