cucumber gazpacho

It’s still too hot to cook, so today I made one of my favorite soups:  cold cucumber gazpacho.  It’s very easy, and no heat is involved in the preparation.

Trim and peel the cucumbers.  Slice in half lengthwise and remove the seeds.  Cut into cubes.

In a food processor, combine the cubed cucumber, the vinegar, garlic olive oil, milk, 3-4 basil leaves, salt, and pepper.  Puree.

Divide into two bowls.

Dice the feta and tomato; slice the basil.  Sprinkle over the soup and add a few pieces of pepper.  Serve with barley rusks or crusty bread.  (Note:  the pine nuts are a good addition, but they are not very frugal so I left them off, and it was delicious without them also.)

Cucumber Gazpacho
serves 2

500-600g cucumbers, trimmed, peeled, seeded, cubed
1 tbsp red wine vinegar
2 tbsp garlic olive oil (or 2 tbsp olive oil + 1 pressed garlic clove)
2 tbsp milk (any fat content)
1/2 tsp salt
1/2 tsp white pepper, ground
4 basil leaves

For garnish:
1/2 medium tomato or 1 small tomato, diced
6 slices bell pepper, any color
30g feta cheese, diced
2 basil leaves, sliced
Optional:  1 tbsp lightly toasted pine nuts

1.  In a food processor, puree together cucumber, vinegar, olive oil, milk, four basil leaves, salt, and pepper.  Divide into bowls.

2.  Top with the tomato, feta, and basil.  If using, sprinkle the pine nuts on top.

3.  Serve cold with barley rusks or crusty bread.

You might also like:
Greek lentil soup
Melitzanosalata
Peas, Greek style