February 22, 2015

Cucumber gazpacho – 10 green cucumbers sitting on a wall…

and if one green cucumber or more should accidentally fall into my soup then all the better for it!

It’s been a slow start to harvesting our garden produce over Summer and only in the last few weeks have we started reaping the rewards (of my husband’s green thumb mainly), with tomatoes finally ripening so sweet and juicy, our very first corn, watermelon and cucumbers. The weather has been unusually wet and windy on some days and then on others a sweep of hot, even humid days which is uncommon in Orange, NSW.


I cannot lay claim to all of these cucumbers cuddling up to each other, quite a few of the lemon cucumber variety were generously given to me by a friend who is reveling in a bonanza of cucumbers, zucchini and more in her garden!

Cucumbers from our garden

With this generous gift and few ‘cukes’ of ours I thought it may be the time to create my own version of gazpacho as I was struggling to be honest sifting through many others that were either to creamy, too many ingredients or just not to my taste.

It was a superb day in Orange at around 26 degrees and a refreshing cucumber gazpacho is exactly the dish my taste-buds desire.  My boy under 2 loves it so say no more with his approval I think it’s not half bad!

This should be a recipe you can make without having to make that quick trip out to the shops to buy a particular ingredient at a basic level with the option of an addition of lime and coriander to spice it up a bit.

Cucumber Gazpacho

Cucumber gazpacho


10 large green cucumbers (any variety will work) peeled

1 Tablespoon olive oil

1 brown onion chopped roughly

1-2 garlic cloves chopped roughly (depending on size; 1 large or 2 small)

3 cups of chicken broth/stock (can substitute for vegetable)

1-2 teaspoons sea-salt

1/2 teaspoon pepper

juice of 2-3 limes

zest of 1 lime

1/2 cup fresh coriander leaves

garnish: some greek plain yoghurt or sour cream and coriander leaves


1. In a saucepan, heat olive oil over medium heat and add garlic and onion until just soft without burning. Then pour chicken stock into saucepan and bring to the boil for five minutes. Set aside to cool.

2. Place 6 cucumbers including seeds and all in food processor until all finely blended. Meanwhile scoop the seeds out of the remaining 4 cucumbers.

3. In a large bowl with a fine sieve, pour finely blended cucumber through to remove seeds and pulp which should leave you 3 cups of cucumber juice.

4. Place remaining 4 cucumbers in the food processor with chicken broth, coriander, lime zest, juice and salt and pepper. If you don’t want to use the lime and coriander, just leave them out.

5. Remove the finely blended cucumber soup in the processor and add to cucumber juice. Serve with a swirl of yoghurt or sour cream topped with some coriander leaves.







Leave a Comment