New Recipe! 💚 Cucumber Gazpacho, a refreshing soup for the summer
Enjoy the summer flavors with this cold soup!
Hi there, Happy Friday! 🌱
I told you guys that we were having some hard days on Wednesday, so this week hasn’t been the best, but nothing that can’t be fixed or changed, so looking forward to what’s coming for our little family business, our Plant-based blog, Six Hungry Feet.
Some of you have been here for a long time already, even before we had Substack, but also, a lot of new people keep joining this community every day, so maybe you want to hear a bit about us, and our blog.
Six Hungry Feet started during COVID-19; we needed a side project to keep ourselves entertained during the lockdown (which in Spain was very restrictive). We decided to start a food blog where we would share our favorite recipes. We’re a family of foodies and love cooking, so why not? Before Six Hungry Feet, we had a travel blog named “Following our Feet,” so we decided to change a bit name towards cooking but keep the same topic.. some people (including Astra) still don’t agree with the name of the page but hey, now is too late to change it ahah! Also, we were six feet family, but since Lena was born, we are eight feet 🤭
That’s how our family blog started, and from there, it has grown into a family project that we love and dedicate most of our time to. I left my office job after having Lena in 2022, and Astra joined me last year, almost full-time, as he still does some engineering work.
We have an about page on our blog where you can read a little bit more about our family if you want to know who is sending you these e-mails every week 😂
If you want to know something else, ask away! I always like connecting with you guys, and this is why I’m hosting a Cook Along next week, 29th of June, where we are going to cook some Mediterranean condiments, have some fun, and get to know each other a bit more.
What’s the new recipe for this week?
Growing up in Spain, Gazpacho was one of those dishes that I loved at the beginning of the summer and somehow ended up hating by the end. Don't get me wrong, Gazpacho is a delicious and refreshing Spanish soup, but when you get it almost daily as a teenager, you don't appreciate it as much. Now, I can't tell you how much I miss my grandma's Gazpacho served with those incredible olives she used to make every summer.
When my grandma ran out of tomatoes, she still made Gazpacho (lucky for me), which we used to call "the green gazpacho," with cucumbers. And this is the one I'm sharing today: my granny's Cucumber Gazpacho, just how she made it. I even added cucumber flowers, as this was my special touch. My grandad would send me to the garden to pick some of the cucumber flowers to garnish the soup.
Unlike traditional Gazpacho, which is loaded with fresh veggies, Cucumber Gazpacho uses only fresh cucumbers and a few other ingredients to make it creamy and tasty. This is a summer recipe, so the best way to make it is using seasonal cucumbers, which are juicy; otherwise, your gazpacho will look more like a mash.
Ingredients
3-4 cucumbers (we use homegrown cucumbers)
9 oz (250g) plant-based yogurt. Unsweetened. We use Greek-style yogurt from the brand “Alpro”, but you can find other options for plant-based yogurts in large supermarkets.
2 tablespoons extra virgin olive oil
4-5 leaves fresh mint
1 tablespoon white wine vinegar (or apple cider vinegar, or lemon juice)
A pinch of salt
Cooking Method
Wash and roughly peel the cucumbers. Then, chop them into smaller pieces so they fit in the blender.
Add all chopped cucumber with the rest of the ingredients to a food processor or a big blender jug. For this recipe, we use our Ninja Food Processor.
Now blend for a few minutes or until you get the right consistency. Cucumber gazpacho should be smooth and creamy. If your cucumbers are not fresh (maybe they've been in the fridge for a couple of days or harvested too late), you may need to add a little fresh water.
You can serve the gazpacho immediately or leave it to cool in the fridge. I personally like it better when it's been sitting in the fridge for at least two hours. Garnish with some seeds, edible flowers, and some more cucumbers finely chopped. Don't forget to add a good drizzle of olive oil!
Gazpacho is traditionally served as an appetizer or drink during the summer months in Spain. You can find gazpacho in some events served in little glasses, but also in restaurants served as a first course.
At home, we serve gazpacho as a first course or light meal with some Kalamata or Marinated olives, and if we have some jars, we top the soup with our homemade garlic confit or preserved lemons.
You can serve this cucumber soup with some crusty bread to make the meal more filling. I personally like serving bread with classic gazpacho, but I prefer to serve cucumber gazpacho with olives.
If you need some ideas for a main course to go with this cucumber gazpacho, check out this Mediterranean Salad, or a this lovely Falafel Sandwich.
FAQ
How can I make sure the gazpacho doesn't have a bitter taste?
One mistake I made a while ago was leaving my cucumbers to grow too much. I harvested them too late, and the taste was bitter. Gazpacho made with cucumbers that were harvested at the end of the season or left for too long may have a bitter taste.
Why is my Cucumber gazpacho too thick?
Just like classic gazpacho, if you are using vegetables that are not ripe, your soup will be thicker and not as smooth. Try using cucumbers when in season, or add a little water or more yogurt to help get the right consistency.
Are cucumber flowers edible?
Yes! and they are also tasty and the perfect garnish for this dish. If you have cucumbers growing in your garden this recipe is perfect to make the most of the harvesting!
Any more questions? Leave a comment or reply to this e-mail 💚
Have a great weekend, and thank you for reading us!
Love,
Laura.
I love gazpacho and have tried many versions … but never one like this gorgeous recipe. I will make it next time!