Creamy Cucumber Gazpacho
Submitted by fredA
Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
2 hrsThis creamy cucumber gazpacho takes the cold soup concept in a completely different direction from traditional Spanish versions, going pale and smooth instead of chunky and tomato-red.
Cucumbers get blended silky with chicken broth and enriched with sour cream for a velvety texture that coats your spoon.
Lemon juice and garlic powder add bright, savory notes without overpowering the cool cucumber flavor.
The real fun comes with the toppings bar: set out chopped tomatoes, green onions, peppers, toasted almonds, and crispy croutons so everyone can customize their bowl.
Chef Tips
- Peel and seed cucumbers completely to avoid bitter flavor and watery texture
- Cool the broth completely before blending to keep the soup refreshingly cold
- Chill for at least 2 hours so flavors meld and soup thickens slightly
- Blend half the cucumber until completely smooth for the silkiest result
- Serve in chilled bowls on hot days for maximum refreshment
Variations
- Swap sour cream for Greek yogurt for tangier, protein-packed version
- Add fresh dill or mint to the blender for herbal brightness
- Use vegetable broth instead of chicken for vegetarian option
Ingredients
Directions
Pare and seed cucumbers.
Cut into cubes so that you have about 3 cups of cubes.
In small saucepan, dissolve bouillion in water.
Cool completely. In blender or food processor, blend cucumber with ½ Cup Bouillon liquid until smooth.
In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well.
Chill thoroughly.
Garnish as desired. Serve with condiments. Refrigerate left overs.
SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons.
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