Our long hot summer has tested cooks who are hungry but don't want to heat up the kitchen. I found this recipe for a refreshing green (cucumber) Gazpacho in The Summertime Anytime Cookbook by Dana Slatkin. It was quick and easy and held up well in the fridge for a few days. Slatkin's book is a great resource for lots of other delicious summer suppers.
Dana Slatkin's Cucumber Gazpacho
Yield: 6 to 8 servings
- 3 cups plain yogurt, preferably Greek-style or whole milk
- 5 medium English cucumbers, peeled, seeded, and roughly chopped
- 1/2 bunch celery (about 4 long stalks), roughly chopped
- 1 green bell pepper, seeded, cored, roughly chopped
- 3 green onions, white and green parts, roughly chopped
- 1/2 bunch fresh cilantro, leaves and stems
- 1/2 bunch fresh dill, leaves only, plus a few sprigs for garnish
- Kosher salt and freshly ground black pepper
- Garnish: 2 medium pink radishes, grated
In a blender, puree yogurt, cucumbers, celery, bell peppers, green onions, cilantro and dill in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or up to 2 days.
Serve soup in chilled bowls or salted glasses with dill sprigs and grated radish for garnish.
As you can see from the top picture, I served the soup in bowls garnished with snipped chives. But I think it would be excellent served the way Slatkins does — in glasses with salted rims just like a margarita. And what a summery way to start a meal!
Bottom photo and recipe reprinted from the Orange County Register.