Spicy Cucumber Gazpacho

A spicy, chilled soup with vibrant color and over-the-top flavor. A great way to beat the summer heat. And it doesn’t get any fresher tasting than this.

I LOVE LOVE LOVE gazpacho! Am I alone in this?

I’m always amazed that so few restaurants offer it, especially when the temperature soars unmercifully in the summer. If Girl Bowl Spoon was a brick-and-mortar, versus virtual café, I would serve a different gazpacho-style cold zippy soup every week all summer long. How fun would that be?

It would be easy to do too. I have at least six favorite gazpacho recipes I could share with you right now, for instance. And I plan to make this a gazpacho summer, so will have even more by September.

Cucumber, Parsley, Mint, Lemon & Garlic for Spicy Cucumber Gazpacho

You may have guessed that one of the reasons I love gazpacho is because it’s NOT fattening. Eat, drink all you want. It’s also sensationally satisfying with BIG flavor. And even though I would never add a quart of tequila (or was it vodka?) to my gazpacho, Carmen Maura did it in the movie, Women on the Verge of a Nervous Breakdown, and it worked for her. (You really really MUST see this movie! But make the gazpacho first.)

So here you go. Whip up this Spicy Cucumber Gazpacho to celebrate spring, and let me know if you want me to keep the gazpacho recipes coming. Roasted Red Bell Pepper and Fennel Gazpacho anyone?

Here’s a soup that memories are made from. Spicy, and chilled with vibrant color and over-the-top flavor. It just doesn’t get any fresher tasting than this. I love serving this soup in small glasses as a prelude to a casual summer meal or simply as an afternoon pick-me-up. It really sparks the appetite.

Spicy Cucumber Gazpacho

Here’s a spicy, chilled soup with vibrant color and over-the-top flavor. It doesn’t get fresher tasting than this. I love serving this soup in small glasses as a prelude to a casual summer meal or simply as an afternoon pick-me-up. Zippy and full of flavor, it really sparks the appetite. (P.S. I love it in winter too.)

2 English cucumbers, peeled and chopped (4 cups chopped)
1 green bell pepper, cored, seeded, deribbed, and chopped
3 green onions, trimmed and cut into 1-inch lengths
2 jalapeno chiles, stemmed, halved lengthwise, seeded and deribbed (use disposable gloves)
small handful Italian parsley, large stems removed
small handful spearmint or lemon verbena leaves
2 large cloves garlic, peeled and minced or pressed
½ cup chicken stock, or water, plus additional
¼ cup cold pressed olive oil
2 tablespoons natural-process red wine vinegar
2 tablespoons fresh lemon juice
several drops of Tabasco Green Pepper Sauce, to taste
1 teaspoon fine sea salt

Garnish
¼ cup diced English cucumber (with peel)
¼ cup diced green bell pepper
coarsely grated zest of 1 lemon
6 small tips of fresh spearmint or lemon verbena

Put the cucumber, bell pepper, green onions, jalapeno chiles, parsley, spearmint or lemon verbena, and garlic into a blender and liquefy.
Add stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine.
Taste and if needed adjust the balance of salt and lemon juice.
Adjust the body of the soup by adding a little more chicken stock if needed.
Chill at least two hours.
Just before serving, pour soup into individual cups, and sprinkle each with a bit of diced cucumber, red bell pepper, and lemon zest. Top each serving with a tiny sprig of spearmint or lemon verbena.

Makes 2 quarts; serves 4-6.

More Fabulous Cold Soups from our sister blog thelunacafe.com

Spicy Cucumber Gazpacho

Happy Cooking!