Cucumber Gazpacho 

When it’s hot outside, skip the stove and turn to your blender for nourishment. Gazpacho, a cold soup made from raw, blended veggies is heavenly on a summer day. With the added cooling effects of cucumber, this recipe will help you beat the heat!



  • 1 Tbsp minced shallot 
  • 1 small garlic clove 
  • 1 large English cucumber, or equivalent weight of any thin-skinned cucumbers (Persian, Japanese) 
  • ¼ – ½ cup fresh herbs (cilantro, dill, or basil) 
  • 1-2 Tbsp lime juice 
  • 1 cup plain yogurt 
  • ¼ cup sour cream 
  • ½ – ¾ tsp salt 
  • ¼ tsp white pepper – black also ok but will show up as flecks in soup 
  • 1 tsp coriander 
  • 1 Tbsp olive oil 
  • Mint sprigs (garnish) 
  • Optional garnishes: edible flowers, diced avocado, halved green grapes, minced chives. 


  1. Cut several thin slices of cucumber for garnish, set aside along with mint sprigs. 
  2. Place rest of ingredients in a blender and blend until smooth. Adjust salt/pepper/lime juice to your taste.  
  3. Refrigerate until serving along with garnishes.