준비 시간: 10 분
요리 시간: 3 hours - overnight
총 시간: 3 hours 10 minutes
재료
- 2 medium cucumbers, peeled and chopped
- 1/2 garlic clove
- 2 cups plain Greek yogurt or sour cream
- 2 cups chicken or vegetable broth
- Juice from half a lemon
- 2 Tbsp white vinegar
- 2 Tbsp olive oil
- Salt and pepper, to taste
장식
- Chopped fresh parsley
- Croutons
Gazpacho is a cold and refreshing soup made of raw blended vegetables or fruit, traditionally served chilled during the hot days in Spain and Portugal. This cold soup varies from region to region, with non-traditional ingredients used aside from tomatoes and peppers. For this recipe we used perfectly ripe crisp cucumbers, blended until smooth with yogurt, broth, garlic and lemon. It’s refreshing, tangy and delicious! We garnished soup with fresh parsley and croutons for a perfect dish.
We were inspired to recreate this chilled white cucumber gazpacho recipe that was submitted to our food banks cookbook back in 1981, from Leila Cilker, who was the wife of long-time Second Harvest supporter, Bill Cilker.
How to Make Chilled White Cucumber Gazpacho
- 1. Combine cucumbers and garlic in a blender and blend until the mixture is mostly smooth with some small chunks remaining.
- 2. Add in yogurt, chicken broth, lemon juice, white vinegar, salt and pepper.
- 3. Add olive oil and stir with a spoon to combine.
- 4. Pour soup into an air-tight container and place in the refrigerator. Chill for at least 3 hours or overnight.
- 5. Garnish with fresh parsley and croutons. Serve chilled for best flavor.
Blend well for about 30 seconds, or until mixture is at your desired consistency.