Zucchini Cucumber Gazpacho Food

ZUCCHINI CUCUMBER SOUP

Zucchini Cucumber Soup image

Categories Soup/Stew Blender Dairy Onion Vegetarian Quick & Easy Cucumber Zucchini Coriander Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

1 lb zucchini, chopped
3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
1/3 cup chopped sweet onion such as Vidalia
1/4 cup white-wine vinegar
1/4 cup water
1 teaspoon chopped fresh hot green chile
1 3/4 teaspoons salt
1 teaspoon ground coriander
1/2 cup crme frache (4 oz)

Steps:

Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.

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

Ingredients

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

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