Ingredients
Check off ingredients as you go
- 2 large cucumbers (about 700g/1.5 lbs)
- About 20 beautiful fresh mint leaves, washed (plus a few for garnish)
- 200ml (¾ cup) cream or 1 yogurt or fromage blanc (optional but delicious!)
- 1 clove garlic (or 1 tablespoon garlic powder)
- Salt, pepper
- Cherry tomatoes, halved, for garnish (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon (preferably lime) - optional
- Peel the cucumbers, remove the seeds (or scrape them quickly with a knife) and cut into chunks (you can set aside a few pieces for garnish).
- In a blender, combine the cucumbers, garlic, cream (or yogurt), and mint. Blend until smooth and homogeneous. Add the olive oil, lemon juice, salt generously (cucumber is always bland), and pepper. Blend again for a few moments.
- Serve well chilled in small glasses, garnished with a few mint leaves, small cucumber cubes, or a cherry tomato half as a nod to traditional gazpacho.
The little extra? Serve with garlic croutons on the side.
Tips and Variations
This gazpacho can be made ahead and stored in the refrigerator.
Be careful with fresh garlic! Don’t use more than one small clove or you’ll have a very, very sharp aftertaste!
If you don’t have a blender, you can easily use an immersion blender.
For an even more original recipe, you can replace the mint with basil or lovage.