Ah, the sweltering embrace of summer! When the sun blazes down, and even the thought of turning on the stove feels like a betrayal, I find solace in the cool, crisp refreshment of a cucumber gazpacho. It’s like a splash of icy water on a scorching day, with each spoonful a tiny, delicious miracle—reminding me of that time I accidentally walked into an air-conditioned mall while drenched in sweat.
Steps
- Preheat your grill to medium-high heat. Coat the tomatillos, onion, garlic, and jalapeño with olive oil and a sprinkle of sea salt. Wrap the garlic cloves in foil, then place all vegetables on the grill, cooking for 4-5 minutes on each side until charred and soft.
- Once grilled, remove the vegetables from the grill and unwrap the garlic, allowing everything to cool completely. You can chill them in advance if needed.
- In a blender, combine the cooled tomatillos, onion, garlic, a quarter of the jalapeño, olive oil, cucumber, cilantro, lime juice, half a teaspoon of salt, honey, and yogurt. Blend until you achieve a smooth consistency.
- Adjust the seasoning by adding more salt or the remaining jalapeño for extra spice, according to your taste. Chill the soup until you’re ready to serve it.
- To make the yogurt drizzle, mix yogurt, lime juice, water, and a pinch of salt in a small bowl. Serve the chilled soup with the yogurt drizzle and your choice of garnishes like charred corn, diced cucumber, or cherry tomatoes.
Ingredients
- 1 pound of tomatillos (approximately 8 medium-sized)
- 1/4 of a white onion
- 2 whole garlic cloves, unpeeled
- 1/4 to 1/2 of a jalapeño pepper
- 1/4 cup of Arbequina extra-virgin olive oil from Spain, plus extra for drizzling
- 1/2 of an English cucumber, chopped
- 1/2 cup of packed fresh cilantro
- 2 tablespoons of lime juice
- 1/2 to 1 teaspoon of sea salt
- 1/2 teaspoon of honey or pure maple syrup
- 1/4 cup of plain whole milk Greek yogurt
- Additional 1/4 cup of plain whole milk Greek yogurt
- 1 teaspoon of lime juice
- 2 teaspoons of water
- A pinch of sea salt
- Extra-virgin olive oil, for drizzling
- Kernels from 1 ear of corn, lightly charred
- 1 cup of finely diced cucumber
- 1/2 cup of yellow cherry tomatoes, halved
- Fresh herbs, such as mint or cilantro
- Microgreens
- 1 tablespoon of hemp seeds
FAQ
- What ingredients do I need to make cucumber gazpacho?
- For this cucumber gazpacho, you’ll require tomatillos, white onion, garlic, jalapeño pepper, Arbequina extra-virgin olive oil, English cucumber, cilantro, lime juice, sea salt, honey or maple syrup, and Greek yogurt. Optional garnishes include charred corn, diced cucumber, cherry tomatoes, fresh herbs, microgreens, and hemp seeds.
- Can I prepare the vegetables without a grill?
- Absolutely! If you don’t have access to a grill, you can roast the tomatillos, onion, garlic, and jalapeño in the oven or char them in a cast iron skillet on the stovetop for similar results.
- How should I serve cucumber gazpacho?
- You can serve cucumber gazpacho with various toppings such as charred corn, diced tomatoes, cucumber, mint, hemp seeds, or microgreens. Pair it with crusty bread, corn on the cob, or dishes like Mexican street corn salad, cilantro lime rice, or mango salsa.
- Is there a way to make the soup spicier?
- Yes, to increase the spiciness of the gazpacho, you can add more jalapeño pepper during the blending process. Start with a small amount, taste, and adjust to your preferred level of heat.
- What are some complementary dishes to serve with cucumber gazpacho?
- Cucumber gazpacho pairs well with vegetarian tacos, like avocado-tomatillo sauce tacos, Jamaican jerk vegan tacos, or spicy mango, black bean, and avocado tacos. A refreshing margarita can also be a delightful accompaniment.
Tips
- When grilling the tomatillos, onion, garlic, and jalapeño, ensure they are completely cooled before blending. This helps maintain the soup’s refreshing and smooth texture.
- If you don’t have access to a grill, you can easily roast the vegetables in the oven or char them in a cast iron pan on the stove for a similar flavor profile.
- Experiment with different toppings to enhance your cucumber gazpacho. Consider adding charred corn, diced avocado, or crispy tortilla strips for added texture and taste.
- To balance the soup’s tanginess, incorporate a small scoop of Greek yogurt while blending. This adds creaminess and a subtle richness to the gazpacho.
Equipment
- Grill – For grilling the tomatillos, onion, garlic, and jalapeño. If you don’t have one, you might consider a small portable grill or an electric grill.
- Blender – To blend the ingredients into a smooth soup.
- Cast iron pan – An alternative for charring the vegetables if you don’t have a grill.
- Foil – For wrapping the garlic cloves during grilling.
