• Andrew BeauChamp

Cucumber Gazpacho


I have been working on my next book all about soups and stews and of course, it's summer now so I have been revisiting the cold soup. This is one of my favorites after the Watermellon Gazpacho. This recipe has evolved over the years and in the latest version I have added yogurt for a bit to give it that bit sour note without adding an acid.


Ingredients


2 large English cucumbers, ribbon pealed (stripes of peal with no peal)

4 large scallions, just the green parts, chopped

1/4 cup fresh basil, chopped and stems removed

1/4 cup of fresh chives, chopped

1/4 cup of fresh Italian parsley, chopped and stems removed

1/4 cup of greek yogurt, I use goat

1 inch of ginger, grated

3 tablespoons Olive oil

1/4 to a full teaspoon of green hot sauce (depends on your heat level)

Salt and Pepper to taste


Directions


Chop up 1 1/2 of the cucumbers into a rough chop, the balance dice into small cubes, place in a small bowl, season, cover, and place in the fridge.


Mix the herbs in a small bowl and remove 1/4 cup of the herbs for garnish and set aside.


Place the balance of the ingredients into a food processor and blend until smooth, transfer to a glass or plastic bowl, cover, and place in the fridge for at least 2 hours.


Before plating, taste and season if need.


Spoon into bowls and garnish with the cucumber cubes and herbs and serve with a nice toasted baguette


A variation on this is to marinate shrimp in a chili-lime sauce, grill, and place the grilled shrimp on top of the soup.




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