Cucumber Gazpacho


Need a cool refreshing gazpacho for a hot summer day? Hot weather or not this gazpacho will surely give your lunch a nice lift and leave you wanting more. Sometimes I make this as an appetizer for dinner as well and all of our guests thoroughly enjoy it. I love making gazpacho with cucumber because at least in California in the summer my garden is full of them and they are super easy to grow.

  • 2 English cucumber(peeled seeded) chopped

  • 3 green onion tops

  • 2 small cloves of garlic

  • 1 cup baguette chopped (crusts removed

  • 3 Tablespoon toasted almonds

  • 1/2 limes zested

  • 1 Tablespoon sherry vinegar

  • 2 Tablespoon extra virgin olive oil

  • 1 cup ice


  • Put all ingredients except ice in a blender and purée until smooth.

  • Add ice and purée again to cool down and keep a nice green color.

  • Season with salt and pepper.

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