Cucumber Gazpacho with Jalapeño & Basil
 
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This cucumber based Gazpacho with Jalapeño & Basil makes a delicious summer evening meal or even a picnic lunch. It has a rich and hearty texture from the almonds and bread. If you like it spicy, add another Jalapeño! It pairs beautifully with our Bokisch Vineyards Verdejo.
Author:
Serves: 4-6
Ingredients
  • 4 English cucumbers
  • 5 garlic cloves (blanch 5 times)
  • 1 shallot
  • 10 leaves mint
  • 5 leaves basil
  • ¼ cup Sherry Vinegar
  • ⅓ French Baguette
  • 1 cup Slivered Almonds
  • 1 jalapeño
  • 2 cups regular olive oil
  • 1-2 cups cold water
  • Sea Salt to taste
Instructions
  1. Blanch peeled garlic cloves by putting into a pot of cold water. Bring to a boil and strain. Repeat five times. Let cool in running water.
  2. Peel and slice cucumbers.
  3. Remove seeds from jalapeño and slice.
  4. Cut baguette into chunks and soak in cold water to soften (squeeze out excess water-reserve water for final blending)
  5. Mix all the ingredients except the water into a bowl.
  6. Blend in Cuisinart in batches until mostly smooth and place in large bowl.
  7. Add the reserved water little by little to reach the desired taste and consistency.
  8. Let chill for a couple hours to let the flavors meld together. Then add sea salt or a dash of sherry vinegar as needed.
  9. Garnish with fresh mint or basil leaves.
Notes
This recipe is best with regular olive oil. The extra virgin can leave a bitter taste. Also I prefer the English cucumbers because their seeds are smaller and they tend to be a little more sweet.

Try topping with fresh crab or baby bay shrimp!
Recipe by Liz's Kitchen at https://www.lizbokisch.com/cucumber-gazpacho-with-jalapeno-basil