Simple, fresh, mild, refreshing…those are just some of the words used to describe cucumbers. You know what’s better about them? THEY’RE CHEAP!!!!! Seriously, I can get them on the roadside for under a buck a piece. Not many people know what to do with them besides cut them up and throw them in a salad. Well, here’s something different, turn them into a nice cold summer soup. This recipe came from a short stint I did with a chef from Spain, while I was in Germany (don’t’ ask how that happened). It’s a little spin on the traditional white gazpacho, which is the “other summer soup” in Spain. We used to serve this in a little shot glass with Hendrick’s Gin just splashed over it.
3 lb cucumber, peeld and seeded
1 lb. green bell pepper
6 cloves garlic, peeled
1 c. diced Portuguese roll (or any other nice bread)
1/2 c. greek yogurt or sour cream (Crema works best, but it can be hard to find)
3 tbsp cider vinegar
1 bunch cilantro
1/4 diced onion
Water as needed
- OK, so first step is two steps actually. Just barely cover your bread in some ice cold water and let them soak for 5-10 minutes. While the bread is soaking, bring a small pot of salted water to a boil, and drop your garlic cloves in for 2 minutes. Pull them out and just put them off to the side. This is going to make the garlic nice and mild, so it doesn’t over power the cucumber.
- Take half of the ingredients and drop them into the blender. (Literally half of each of everything.) Start the blender on pulse and pulse until everything is starting to break up. Then crank thank puppy up for two minutes.
- Repeat with the other half and store in a tupperware container until you’re ready to eat.
I’ve already told you this is great with gin, but if want an excellent cucumber martini, you can use this as part of your mix. I like to serve this with some more yogurt or sour cream , some grilled fish, and croutons. Grilled chicken or turkey works well too. How else can you get creative with it? LIQUOR!!!!! Try splashing some vodka into it, or even Scotch. Add some mayonnaise and herbs, and you’ve got a wicked cucumber dressing. what are you going to do with this recipe? Let me know in the comments.
Happy Eating
-The Doctor