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Dustin Beckner’s cucumber gazpacho is a variation of the traditional chilled tomato gazpacho that you find served in restaurants during the hotter months. The soup is just as refreshing as the tomato version, but combines juicy, cooling cucumbers with a little bit of heat from the jalapeño, creaminess from the avocado and tartness from the tomatillos. The soup is very easy to make and most of the ingredients can be found at any supermarket or farmers' market. This is a great way to start a summer dinner party or healthier, light lunch.
5 large local organic cucumbers, washed thoroughly, rough chop
1 large jalapeño, seeds removed
1 pound tomatillos, peeled of the husk and rinsed
1 avocado, pit and skin removed
1 bunch cilantro
Greek yogurt, as desired
Lemon zest, microplaned
- Place first five ingredients in the blender in batches and blend thoroughly until smooth.
- Strain through a bowl sieve if you want to make the soup smoother and creamier.
- Place in chilled soup bowl and garnish with a dollop of plain Greek yogurt, chopped lemon zest, olive oil and a pinch of paprika.