Chilled Dilled Cucumber Gazpacho
Summer soups should be cool and bright, with just enough bite to keep them interesting… kind of like my friends.
A really good gazpacho is like this, too…full of flavor, but light enough to be refreshing. This is the time of year when we don’t want to have what we eat weighing us down.
What’s gazpacho? Well, it’s usually a chilled, somewhat spicy tomato-based soup from Spain. It’s served with chopped fresh vegetables like cucumbers and onions on the side, so you can add what you like to the soup.
This gazpacho is made with cucumbers (lots of them), grapes and garlic. I use really good extra virgin olive oil and sherry vinegar… both of which are traditionally used in a gazpacho.
Oh, I also added a little bit of dill because I like the way it gently bounces off the cucumbers and grapes. Sprinkle in a little salt, put it all in a blender and you’ve created enchantment again: Chilled Dilled Cucumber Soup.
Cool and bright… with a little bit of bite. Just like you.
Chilled Dilled Cucumber Gazpacho
prep: 15 minutes (plus at least an hour chilling)
makes about 3 cups
you’ll need…
4 cucumbers (about 3 pounds), peeled, seeded and rough chopped
2 cups seedless green grapes (about 10 ounces)
2 garlic cloves
⅓ cup extra virgin olive oil
3 teaspoons sherry vinegar
1 cup water
1 teaspoon salt
let’s get to it…
Blend the cucumbers, grapes, garlic, olive oil, vinegar, water and salt together until smooth. Taste the gazpacho and add more salt if necessary.
Chill for at least one hour.
Cooking Tip: Use a little dill sprig or chopped cucumbers to garnish the gazpacho. Toasted lemon panko crumbs also make a delicious topping!
