Cool & Creamy Cucumber Gazpacho
Cool & Creamy Cucumber Gazpacho
This is best if made a couple hours ahead of time to chill in the refrigerator and the flavors can meld and the raisins can plump. The broccoli rice and celery adds a nice texture.
Prep time: 20 minutes
Ingredients (serves ~4):
- 2 large English or Persian cucumbers (1 ½-2 pounds)
- 1 ripe avocado, destoned, skinned
- 1 garlic clove (or more to taste)
- ¼ cup fresh dill (or 1 TBSP dried)
- ¼ cup fresh cilantro (or 1 TBSP dried)
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp extra-virgin olive oil
- 1 cup plain Greek or Greek-style yogurt (or plant-based cream cheese or kefir)
- 2 cups of broccoli rice
- ½ cup raisins
- 1 cup finely diced celery, optional
- Salt & freshly ground white or black pepper to taste
Optional garnishes:
- Dill, cilantro, parsley, mint, or chives (or 2 scallions finely sliced)
- Lime or lemon zest
- Shredded carrots
- Toasted pine nuts or croutons
- Crumbled feta cheese
- Poached shrimp
Method
- Prepare cucumbers: Peel if thick-skinned, halve and seed if needed, then roughly chop.
- Blend base: Combine cucumbers, avocado, garlic, dill, cilantro, lemon or lime juice, olive oil, yogurt in a blender until smooth. An immersion blender will work.
- Stir in: broccoli rice, raisins, and finely diced celery
- Season: Taste and add salt & pepper.
- Chill: Refrigerate for at least 1 hour (better if 2–4 hrs) to let flavors meld .
- Serve: Stir well, serve cold, and garnish as preferred.
Tips & Variations
- For extra brightness, add a splash of vinegar (white or apple cider) .
- Can substitute yogurt with silken tofu, cashew cream, or coconut milk
If you have leftovers, store in an airtight jar with minimal air space, and put a squeeze of lemon on top.
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