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Cucumber Gazpacho

5

0 min

Cucumber Gazpacho

Cucumber Gazpacho Photo 1

Time

0 min

Serving

4 persons

Calories

270

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
This summer-ready cucumber gazpacho has an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with soft herbs, a yogurt drizzle, olive oil-toasted bread cubes, or delicate-tasting seafood, such as crab.

Ingredients

  • English cucumbers: 2 piece
  • honeydew melon: 3 cups (chopped)
  • crustless day-old white bread: 1 cup (cubed)
  • olive oil, plus extra for drizzling: 0.25 cup
  • sherry vinegar: 1 Tbsp
  • ¼ teaspoons kosher salt, plus more: 2 piece (to taste)
  • crumbled feta cheese: 0.25 cup
  • fresh mint: 2 Tbsp (chopped)
  • honey: 2 tsp

Metric Conversion

Stages of cooking

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  1. Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
    Cucumber Gazpacho Photo 2
  2. Transfer the chopped cucumber to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
    Cucumber Gazpacho Photo 3
  3. Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
    Cucumber Gazpacho Photo 4
  4. Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.
    Cucumber Gazpacho Photo 5
  5. Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
    Cucumber Gazpacho Photo 6

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