Creamy Cucumber Gazpacho
- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs cucumbers, peeled and chopped
- 1 garlic clove, minced
- 3 tablespoons sweet onions, chopped
- 1 cup vegetable broth
- 2 cups plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon white pepper (to taste)
directions
- Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
- Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
- Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
- Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
- Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
- Serve cold.
- Garnish with fresh herbs such as coriander, dill, or basil.
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RECIPE SUBMITTED BY
I live in a century old farmhouse on the Bruce Peninsula of Ontario. I work as an artist and bring that creative chaos into the kitchen! My favourite cookbook is my collection of my, my mom and grandma's recipes - called Bountiful. I put it together as a gift last Christmas and it's over 120 pages!
My passions are family, friends, living healthy and happy, working towards a safe and loving world.
My pet peeves? nasty people, mittens with holes, coffee dregs, margarine and cool whip.