Garden Bounty: Cucumber and Grape Gazpacho

So amidst all the garden produce, the cucumbers have been standing out the most – piles of them. I pride myself on getting down to the bottom of the pile only to find a new pile next time I come into the kitchen. I can’t even name all the cucumber recipes I’ve tried this last month.

How can you complain about too much garden produce? I can’t…at least I’m trying not to. However, I am about to enforce a household law that each person shall eat cucumber at every meal. Penalty of not eating cucumber is washing dishes for a week by hand because we’re out of dishwasher soap.

I’m thinking that won’t go over very well…

Plan B – throw a bunch of them into the blender and make this delicious gazpacho.

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Recipe is adapted from White Gazpacho over at Playin’ With My Food

Cucumber and Grape Gazpacho

Serves 6-8

  • 4 large cucumbers, cut into 1 inch pieces
  • 4 c. green grapes, washed and stemmed
  • 3 T. fresh cilantro leaves
  • 3 T. red wine vinegar (I really wanted to use some white wine instead, but couldn’t  justify opening a bottle for a few tablespoons…just a hint though. :)
  • 2 T. freshly squeezed lime juice
  • 3 T. extra virgin olive oil
  • sea salt and pepper to taste
  • 1 cup almonds, blanched and sliced (I buy them that way)
  • sour cream or crème fraîche

Combine all ingredients in the blender except for the almonds and cream. Blend until smooth and creamy. Chill an hour or so to meld flavors.

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Toast almond slices in a hot skillet with a little olive oil and salt. Let cool and serve on the side with sour cream or crème fraîche.

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Did you know a cucumber’s internal temperature is 20 degrees cooler than it is outside the cucumber? Cucumbers are also high in Vitamin K, fiber, and magnesium which helps lower blood pressure. No wonder calm and unruffled people are referred to as being “cool as a cucumber”.

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Featuring Sage’s pottery today, folks. I love this bowl!

Ironically, it was one year and a month ago that I posted about another delicious chilled soup and the braces I had to get because of an impacted canine. Last week I finally got that chain I’ve been waiting for that will hopefully pull my tooth down into place. The chain however was making my life miserable rubbing the inside of my mouth raw and giving me a nice swollen lip. I was going through the wax they give you at the dentist like crazy and nothing was helping until…Guess what came to my aid? A cucumber slice! I’m serious! I peeled it, sliced it thin, and tucked it between the offending chain and the very offended lip and we’re just hangin’ out as cool as a cucumber gets!

Now I better get this chain off before our cucumber plants stop producing…

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What’s your best cucumber recipe? I’d love to try it. :)

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21 thoughts on “Garden Bounty: Cucumber and Grape Gazpacho

  1. Oh, this looks great! I wish I had seen this earlier but it is still hot enough here to make this delicious dish. Thanks for this recipe!

  2. We had the same problem/blessing with zucchini a few years back. OH MY, they were piling up! :-| My brothers were using the zucchini that overgrew for target practice. ;) Love your first picture with the font overlay!!
    Cucumber recipe? Chicken Shawarma!!! On home-made flat-bread with cucumber relish. Too delicious! :) Would be better if you had lamb. But chicken is really great too!

    • Thank you very much for the compliment, John! It is definitely refreshing for these hot summer days (that won’t be lasting much longer! :).
      The sooner the better for sure! Though I’m afraid it’s still going to be a while…

  3. Nima just gave me a bunch of cukes from her garden. But they are the long, thin crunchy ones. Think they will work as well? I love them!

    Your photos are outstanding, Sarah. That BOWL just makes it all perfect…if I do say so myself. ;)

  4. I love the traditional gazpacho. It’s an Andalusian (Southern Spain) dish, and I know some variations of it, but not this one. It looks delicious, specially taking into account that it has been prepared by a talented lady-chef. The best gazpacho is that made at home; nevertheless here (and in France) it is sold an industrial one which is ok: Alvalle (www.Alvalle.es) Originally it was a Spanish company, but today it is owned by the American PepsiCo group (Tropicana). I don’t know if they sell these gazpachos in America. It’s good, but not as good as those prepared at home (or by talented lady-chefs)

    • I’d love to try traditional Spanish gazpacho sometime! The tomato ones I’ve tried taste like salsa. I like salsa but not by the bowl full. :) Thanks for the link. I don’t often buy pre-made soup, but I’ll check this out.

  5. Pingback: It’s Long Overdue ~ Mango Avocado Quinoa Salad | Stir It Up!

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