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Cucumber Gazpacho 6 Servings 8 cucmbers (peeled and seeded) 4 green bell peppers (seeded) 6 stalks celery 2 jalapeño peppers (seeded and finely minced) 1 Tbsp minced garlic Juice and zest of 2 lemons 2 Tbsp rice vinegar (unseasoned) 3 Tbsp chopped fresh cilantro 3 Tbsp chopped fresh basil 1 tsp ground cumin 2 tsp salt Freshly ground black pepper ¼ cup sour cream Juice and grated zest of 2 lemons 1 tsp salt Freshly ground black pepper
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Cucumber Gazpacho

Light and fresh, with a beautiful emerald green color, this soup is a perfect starter course for a hot summer day. Gazpacho is traditionally made with tomatoes, but they're notably absent here. This recipe is a favorite at our Carmel Valley Farm Stand.

6 Servings

Ingredients

8

cucmbers (peeled and seeded)

4

green bell peppers (seeded)

6

stalks celery

2

jalapeño peppers (seeded and finely minced)

1 Tbsp

minced garlic

Juice and zest of 2 lemons

2 Tbsp

rice vinegar (unseasoned)

3 Tbsp

chopped fresh cilantro

3 Tbsp

chopped fresh basil

1 tsp

ground cumin

2 tsp

salt

Freshly ground black pepper

¼ cup

sour cream

Juice and grated zest of 2 lemons

1 tsp

salt

Freshly ground black pepper

Directions

Put 6 of the cucumbers, 2 of the bell peppers, and all of the celery through an extraction juicer. Transfer the juice to a large container with a cover and set aside.

Cut the remaining cucumbers and bell peppers into 1/4-inch dice. Add to the juice mixture, along with the onion, jalapeños, garlic, lemon juice and zest, vinegar, cilantro, basil, cumin, salt, and pepper. Stir to combine, and refrigerate, covered, until thoroughly chilled, at least 4 hours.

Meanwhile, place the sour cream, lemon juice, zest, salt, and pepper in a small bowl and whisk to blend. Refrigerate, covered, until serving time.

To serve, stir the gazpacho to blend the components, and then ladle into chilled bowls. Top each serving with a dollop of the lemon sour cream.

 

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