Cucumber Gazpacho

There's a feeling of spring in the air and that inspired me to make a cold soup. This cucumber gazpacho recipe is very basic but refreshing. I used regular cucumbers and did not seed them. You could try English cucumbers for a less watery texture, but the regular cucumbers worked out well. Coconut milk could be subbed in for the olive oil for a creamy version. If you like spice, you could add a touch of green curry paste. Next time I would use less red onion and more acid than the original recipe, as indicated below.

Cucumber Gazpacho

Adapted from joyofkosher.com

Serves 4

2 cucumbers, unpeeled, cut into 1" rounds

1/4 cup red onion, cut into 1" pieces

1 lemon, juiced

1/4 cup cilantro (or parsley)

1 tsp salt

1/3 cup olive oil

3 Tblsp cider vinegar

In a food processor combine the cucumbers, onion, lemon juice, cilantro and salt. With the processor running, add the olive oil and cider vinegar. Blend until fairly smooth, but with some texture. Chill for 2 hours before serving. Taste and adjust seasonings and garnish with herbs and a swirl of olive oil.