Go Back
Print
a bowl of cucumber gazpacho with Styrian pumpkin oil

cucumber gazpacho


Course soup
Cuisine Spanish
Keyword cold cucumber soup, cucumber gazpacho, cucumber soup, gazpacho
Prep Time 15 minutes
cooling time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

cucumber gazpacho

  • 2 1/2 cucumbers with peel cut in pieces I had 1 Japanese and 1 1/2 Muncher from my garden but you can use English, Armenian, Persian, or garden cucumbers
  • 1/3 C fresh dill weed alternative 2 Tbsp. dried dill weed
  • 5 leafs borage
  • 2 Tbsp. sweet miso paste more to taste
  • 2 Tbsp. lime juice more to taste
  • zest of 1/2 organic lime
  • 4 Tbsp. coconut yoghurt plain
  • 1/2 tsp. sea salt more to taste
  • 2 pinch freshly ground black pepper to taste
  • 2 Tbsp. MCT Oil or any neutral oil
  • 5 small ice-cubes
  • 1/2 C cucumber finely shredded

serving

  • 2 Tbsp. roasted pumpkin seeds
  • 1 Tbsp. freshly cut dill
  • 1 Tbsp. Styrian pumpkin oil you can use roasted Walnut or Hazelnut oil
  • 4 cucumber flowers
  • 4 slices fresh cucumber with peel

Instructions

  1. add all ingredients except the finely shredded cucumber in your blender and blend for about 1 minute until everything is creamy and well blended.

  2. test and add anything you need to adjust to your liking with miso, salt, lime juice,black pepper...

  3. fill it in a big jar or bottle, add the shredded cucumber and more dill weed, shake well and place in the refrigerator for at least 30 minutes 

  4. in the meanwhile roast the pumpkin seeds until they are popping a bit then let them cool

serving

  1. divide the gazpacho to four bowls. Sprinkle with with fresh dill weed and the roasted pumpkin seeds. Add a cucumber flower if you have, they are edible. Or use a borage or nasturtium flower instead and add a slice of cucumber.

  2. now sprinkle some of the pumpkin oil on top (or other tasty nut oil like roasted Walnut or Hazelnut oil) 

  3. Guten Appetit!