Cucumber Gazpacho
Cucumber Gazpacho. Warm weather season means gazpacho season and we’re kicking off with a creamy cucumber gazpacho. Topped with a cherry tomato and cucumber herby salsa. Garnished with fresh basil and dill and sprinkled with fresh cracked black pepper. And the key is serving this gazpacho alongside some tomato bread. It’s like a bruschetta and it pairs perfectly with the gazpacho on some toasty, crusty bread. Happy start of better weather gazpacho season guys !!
Bringing back the summertime gazpachos because the weather is finally getting warmer. And you know we love getting creative with the gazpachos. This one is a cucumber gazpacho that is super light and refreshing. It’s a little creamy because it has a hint of yogurt in it, but it’s still super light and kind of addicting.
We topped this one with a cherry tomato salsa. It’s filled with lots of herbs, cherry tomatoes, diced cucumber, a little olive oil, salt, and pepper. So it’s super simple, but perfect to top the gazpacho with. Finally garnish this bowl with extra herbs. We’ve got basil, dill, and scallions. Summer in a bowl for sure.
Today isn’t the best weather if I am being honest. But this weekend definitely was, so we were feeling the better weather vibes when we decided to make this gazpacho. The temperatures are definitely a little chillier for this week, but the sun is looking like it is going to be out for the rest of the week which always brings the good weather vibes. Happy last week of April guys !!
Ingredients
For the Gazpacho
2 English cucumbers
1/2 ripe avocado
5 ounces plain greek yogurt
1 small shallot
1/4 cup fresh dill
1/4 cup fresh parlsey
1/2 cup fresh basil leaves
1 tablespoon red wine shallot vinegar
2 tablespoons extra virgin olive oil
2 cups vegetable broth
salt and pepper to taste
For the Tomato Salsa
10 ounces cherry tomatoes
1/4 cup scallions
1/4 cup basil
2 tablespoons olive oil
salt and pepper
For the Tomato Toast
4 slices toasted thick-cut bread
4 roma tomatoes; cut into quarters
1 tablespoon olive oil
salt and pepper
2 tablespoons chopped fresh parsley
Directions
In a blender, add the cucumbers, avocado, greek yogurt, shallot, dill, parsley, basil leaves, red wine shallot vinegar, olive oil, and vegetable broth. Blend until smooth. Season with salt and pepper.
Make the tomato salsa. In a medium bowl, combine the cherry tomatoes, scallions, basil, olive oil, salt, and pepper. Toss to combine.
In a small bowl, add the tomatoes and olive oil. Using an immersion blender, puree until smooth. Season with salt and pepper. Spread on the toast and top with parsley.
Serve gazpacho topped with tomato salsa and paired with tomato bread.
