Cucumber Buttermilk Gazpacho Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

CUCUMBER-BUTTERMILK GAZPACHO



Cucumber-Buttermilk Gazpacho image

Make and share this Cucumber-Buttermilk Gazpacho recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6 cups

Number Of Ingredients 14

3/4 cup blanched almond
1/4 cup sliced blanched almond, for serving
4 ounces rustic bread, crust removed, bread cut into chunks
2 1/2 lbs kirby cucumbers or 2 1/2 lbs regular cucumbers, peeled, seeded and coarsely chopped, about 4 3/4 cups, plus 1 unpeeled cucumber, diced for serving,
2 small garlic cloves
1/2 cup extra virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
fresh ground pepper, to taste
3/4 cup cold water, plus more if needed
1 large beefsteak tomato, diced for serving
4 scallions, sliced for serving
1/2 bunch fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 350°F Spread whole almonds on a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7-10 minutes (sliced ones will brown more quickly). Let cool.
  • Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard. Purée half of each of the whole almonds, bread, peeled cucumbers, and garlic in blender. Add half of each of the oil and lemon juice and purée. Transfer to a large bowl, and repeat.
  • Stir in buttermilk, salt and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour, or overnight. If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve diced cucumbers, tomato, scallions, parsley and sliced almonds on the side.

Nutrition Facts : Calories 406.5, Fat 31.5, SaturatedFat 3.9, Cholesterol 1.6, Sodium 961.6, Carbohydrate 26.1, Fiber 4.6, Sugar 8.3, Protein 9.9

WATERMELON AND CUCUMBER GAZPACHO



Watermelon and Cucumber Gazpacho image

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Provided by Nana Lee

Categories     Melons

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped of fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

  • Puree 4 cups watermelon in blender until smooth.
  • Transfer puree to large bowl.
  • Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  • Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  • Makes 4 servings.
  • Bon Appétit.
  • August 2005.

Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5

CUCUMBER-BUTTERMILK GAZPACHO



Cucumber-Buttermilk Gazpacho image

This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 14

3/4 cup whole blanched almonds
1/2 cup sliced blanched almonds, for serving
4 ounces rustic white bread, crust removed, bread cut into chunks
2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
Freshly ground pepper, to taste
3/4 cup cold water, plus more if needed
1 large ripe beefsteak tomato, diced, for serving
4 scallions, sliced, for serving
1/2 bunch fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.
  • Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.
  • Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.
  • Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

WHITE CUCUMBER GAZPACHO



White Cucumber Gazpacho image

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party.

Provided by Brandess

Categories     Vegetable

Time 8h

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers (3 medium sized peeled, chopped)
1 garlic clove, crushed
3 tablespoons sweet onions, chopped
1 cup fat free chicken broth, more as desired
2 cups plain fat-free yogurt (substitute ( full fat or low fat)
1 tablespoon lemon juice, fresh squeezed
1 teaspoon kosher salt
1/2 teaspoon white pepper (substitute black pepper)

Steps:

  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

More about "cucumber buttermilk gazpacho food"

CUCUMBER GAZPACHO RECIPE FROM SPAIN - VISIT SOUTHERN …

From visitsouthernspain.com
4.3/5 (3)
Total Time 20 mins
Category Soup Recipes
Published 2021-05-07


BUTTERMILK GAZPACHO - GLUTEN FREE RECIPES
355 milliliters buttermilk 340 grams cucumber , peeled and cut into chunks 1 Tbsp chopped fresh jalapeño chili 3 servings Salt and pepper 237 milliliters coarsely chopped ripe tomato 158 milliliters coarsely chopped sweet onion such as Maui or Walla Walla
From fooddiez.com


WHY GAZPACHO IS THE BEST NO-COOK DINNER - MARTHA …
It's generally made by blending vegetables (and fruit, remember that tomatoes are actually a fruit), typically tomato, onion, bell pepper, cucumber, and garlic with olive oil, vinegar, and a little white bread, which is used to thicken the soup. That puréed soup blend chills in the refrigerator, allowing the flavors to mingle before you enjoy it.
From marthastewart.com


MARTHA STEWART CUCUMBER-BUTTERMILK GAZPACHO RECIPES RECIPE
Nutritional information for Martha Stewart Cucumber-buttermilk Gazpacho Recipes. 6 servings (271g). Per serving: 431 Calories | 35g Fat | 23g Carbohydrates | 5g Fiber | 7g Sugar | 11g Protein | 627mg Sodium | 2mg Cholesterol | 553mg Potassium.
From ketofoodist.com


CUCUMBER-BUTTERMILK GAZPACHO RECIPE - FOOD.COM
Aug 11, 2018 - Here is another of Martha's fantastic recipes - I hope that you enjoy it as much as I did!! Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users …
From pinterest.com.au


CUCUMBER GAZPACHO RECIPE - RUNNING TO THE KITCHEN®
With the blender running, slowly drizzle in the water until the gazpacho is at the consistency you prefer. I usually use about 1/4 cup of water to thin it out a bit. Once it’s reached the desired consistency, chill the soup (either in the blender or poured into a bowl) for at least 30 minutes before serving.
From runningtothekitchen.com


GREEN GAZPACHO RECIPE | BON APPéTIT
Step 1. Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as ...
From bonappetit.com


CUCUMBER GAZPACHO SOUP EASY RECIPE - BASIL BUNCH
How to make cucumber gazpacho soup. 1. Wash and chop the cucumber. You can remove the skin and the seeds, but it is not mandatory. 2. Peel and cut in small pieces a garlic clove. 3. Peel and cut a shallot (you could use another type of onion, but I do not recommend it). 4.
From basilbunch.com


WHAT TO SERVE WITH GAZPACHO (19 INSANELY APPETIZING SIDES!)
It features spices and chopped raw vegetables, such as tomato, onion, pepper, and cucumber. This dish is also best served cold and popular during hot summers in Spain and Portugal. If you’re wondering what to eat with gazpacho, then keep an eye on these eleven appetizing side dishes and transform your ordinary gazpacho into an unforgettable meal.
From cookingchew.com


BUTTERMILK GAZPACHO RECIPE | MYRECIPES
Directions Step 1 In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño. Advertisement Step 2 Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper. Step 3 Serve soup with a few ice cubes added to each bowl. Or nest mixing ...
From myrecipes.com


HOW TO MAKE THE BEST CUCUMBER GAZPACHO - CLEAN GREEN …
Instructions Peel the cucumbers, if you’d like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers. In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining... Transfer to bowls or cups. Top with non-dairy milk, sliced ...
From cleangreensimple.com


CUCUMBER GAZPACHO RECIPES ALL YOU NEED IS FOOD
1/2 cup chopped seeded peeled cucumber: 1/3 cup finely chopped onion: 1/4 cup olive oil: 1/4 cup cider vinegar: 1 teaspoon sugar: 1 garlic clove, …
From stevehacks.com


BUTTERMILK GAZPACHO RECIPE -SUNSET MAGAZINE
How to Make It. 1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño. 2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper. 3. Serve soup with a few ice cubes added to each bowl.
From sunset.com


WHITE GAZPACHO RECIPE - DELISH
Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar, and 1/4 cup of olive oil. Purée until smooth. Strain the soup through into a bowl, pressing on ...
From delish.com


CUCUMBER GAZPACHO RECIPE - KAY CHUN | FOOD & WINE
Directions. Step 1. In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and ...
From foodandwine.com


Related Search