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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



cucmbers (peeled and seeded)


green bell peppers (seeded)


stalks celery


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


Freshly ground black pepper

¼ cup

sour cream

Juice and grated zest of 2 lemons

1 tsp


Freshly ground black pepper


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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