Cucumber White Gazpacho



Before we get to refreshing cucumbers, here are more photos from the Willow Gathering in June.  These are from classes led by the two Danish instructors Ane Lyngsgaard and Eva Seidenfaden.








You can see the soaked willow on the floor in the background.












The booklet describes Baskets4Life, a group of Danish weavers that converge twice a year for one week to stretch themselves to new dimensions of their art and to thoroughly enjoy each other’s company.  I love this idea, for whatever our passion might be.





Now to the summer soup!




Authentic gazpacho would include bread, olive oil, nuts and vinegar—read more about it on Clifford A. Wright’s amazing site about the history of Mediterranean foods.   But as we cannot help ourselves to do, we twist things into new directions and push boundaries and use the terms very liberally.  Apologies to the purists…so it goes.

This was inspired by a recipe from Lee Bros. Simple Fresh Southern and, of course, altered a tad.  Red gazpacho usually includes tomatoes, green gazpacho uses avocados, and white gazpacho might include cucumbers, cream, leeks or green grapes.  Cucumbers are just beginning to come into season, so as the summer heats this cooling soup can be made without turning on the stove.


One time I made this soup using Mrs. Renfro’s Jalapeño Green Salsa instead of the jalapeño, onion and vinegar….I have to confess being mildly addicted to this jar o’ flavor!  I often use it on nachos or mixed into a bowl of pinto beans.  Nothing wrong with a little yum.


Cucumber White Gazpacho

Prep Time: 20 minutes


The Pico de Gallo topping

Mix together in a small bowl:

1 Tomato, de-seeded and diced

3-4 Green Onions, chopped

2-3 Tablespoons Cilantro, chopped

Optional: Dash of Lime Juice, fresh

Salt to taste


The Soup

Puree together in a food processor or blender:

4 Cucumbers, de-seeded and peeled

1 Jalapeño pepper, de-seeded and minced

1/4 cup White Onion, chopped

1 clove Garlic, minced

2 cups Yogurt, plain, full fat

3/4 cup Vegetable Broth (OR 1/4 cup cream and 1/2 cup broth)

1/3 cup Olive Oil

1 teaspoon White Wine Vinegar

Salt and Pepper to taste

Optional Salsa: 2-3 Tablespoons Mrs. Renfro’s Green Salsa instead of the Jalapeño, Onion and Vinegar

Optional addition for thickening: 2 piece sourdough or country white bread, toasted then soaked in the broth and pureed with the rest of the soup.

Chill before serving.

During the hot part of the day, serve the chilled soup in bowls with the Pico de Gallo topping.



a Shumpei Yamaki bowl, from his stay at Scattergood Friends School.








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