Chilled Cucumber Gazpacho | How to make Chilled Cucumber Gazpacho

By Kalyani S  |  6th Jan 2016  |  
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  • Chilled Cucumber Gazpacho, How to make Chilled Cucumber Gazpacho
Chilled Cucumber Gazpachoby Kalyani S
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

18

0

About Chilled Cucumber Gazpacho Recipe

A spanish chilled soup with an Indian twist.

Chilled Cucumber Gazpacho is a popular aromatic and delicious dish. You can try making this amazing Chilled Cucumber Gazpacho in your kitchen. This recipe requires 15 minutes for preparation and 10 minutes to cook. The Chilled Cucumber Gazpacho by Kalyani S has detailed steps with pictures so you can easily learn how to cook Chilled Cucumber Gazpacho at home without any difficulty. Chilled Cucumber Gazpacho is enjoyed by everyone and can be served on special occasions. The flavours of the Chilled Cucumber Gazpacho would satiate your taste buds. You must try making Chilled Cucumber Gazpacho this weekend. Share your Chilled Cucumber Gazpacho cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Kalyani S for inputs. In case you have any queries for Chilled Cucumber Gazpacho you can comment on the recipe page to connect with the Kalyani S. You can also rate the Chilled Cucumber Gazpacho and give feedback.

Chilled Cucumber Gazpacho

Ingredients to make Chilled Cucumber Gazpacho

  • Seedless cucumbers - 1/2 cup
  • Medium onion - 1/2 no
  • garlic pod - 1 no
  • Serrano peppers or Jalapeno - 1/2 (deseeded)
  • yoghurt / Curd - 1/2 cup
  • mint Leaves - 4 to 6 (optional)
  • lemon juice - 2 tsp
  • salt to taste
  • Evoo (Extra Virgin olive Oil) - 1/2 tbsp
  • Cold water - 1/2 cup (I used 3 - 4 Ice Cubes)
  • To garnish :
  • Fresh Red chillies - cut into tiny pieces
  • Roasted garlic - 1/2 tsp
  • Roasted Broccoli (optional - but I love to use my fav veggie) - cut into bits - 1 tbsp
  • Croutons - few

How to make Chilled Cucumber Gazpacho

  1. Pulse all the ingredients of the soup with 1/2 of the cold water.
  2. Wait for a minute and grind till it is very smooth, this could take about 2 - 3 mins.
  3. Add water as necessary till you get the desired consistency.
  4. Transfer to a bowl and refrigerate for 30 mins, or till it is well chilled.
  5. Pour it into bowls or cocktail glasses.
  6. Drizzle 1/4 tsp olive oil (or lemon oil) in these glasses and place the garnish ingredients on top.
  7. Serve immediately.

My Tip:

You may add roasted brocolli or bell pepper directly while blending too.

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