Cucumber gazpacho: a refreshing twist on a spanish classic

Gazpacho, the traditional cold tomato soup from Southern Spain, is a staple dish especially during the summer months. Over the years, numerous variations of this classic soup have emerged, and one of the most popular ones is cucumber gazpacho. While cucumber is an essential ingredient in the original preparation, this variation highlights cucumber as the main, and almost sole, ingredient. It is a delightful alternative for those looking to diversify their summer menu.

Ingredients

Making cucumber gazpacho is incredibly easy and accessible to everyone, from seasoned cooks to those who rarely step into the kitchen. To prepare this delicious dish, you will need:

• 1.5 kg of fresh cucumbers
• 1 natural yogurt (Greek yogurt is also an option)
• 60 grams of olive oil
• 1 garlic clove, with the internal root removed
• 20 grams of white chardonnay wine
• Water, as needed to achieve the desired texture
• Salt
• The preparation time for this recipe is no more than 12 minutes.

Preparation

1. Prepare the cucumbers: Start by thoroughly washing the cucumbers and peeling them. It is advisable to leave small patches of skin sporadically, as this will add color to the recipe. Moreover, the skin makes the cucumber less repetitive for those who usually experience this issue. After peeling, chop the cucumbers into fairly large pieces, depending on the power of your hand blender.
2. Clean the garlic: Remove the skin of the garlic, cut it in half, and remove the internal root or germ, as this part often causes indigestion. Add the garlic to the cucumber pieces in the hand blender container.
3. Add the remaining ingredients: Before blending, add the yogurt, a handful of salt, and the wine. Unlike the traditional gazpacho recipe, this version includes chardonnay wine, which imparts a fascinating aroma, acidity, and citrus notes to the dish. Blend everything well until there are no lumps, and a smooth paste is formed.
4. Emulsify the mixture: At this point, gradually add the olive oil to allow the mixture to emulsify. You can also add the oil at the beginning all at once, but gradually adding it helps to better control the texture of your cucumber gazpacho.
5. Adjust the water and salt: The dish is almost ready. Now, it's time to adjust the texture. If it's too thick, add some water. If it's too liquid, add more yogurt or even try more adventurous options like a tablespoon of sour cream. Finally, taste the gazpacho and adjust the salt if necessary.

As a topping, you can use crushed nuts, fried bread, or even ham cubes. Add a couple of mint leaves, and you will have an excellent cucumber gazpacho that you will want to taste again and again during the hot season.