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Cucumber Gazpacho from the Marchioness Garden

For these hot summer days there is nothing so soothing and refreshing as a bowl of cold soup. Cucumber gazpacho fits the menu. Given how pretty and tasty it is, I was pleasantly surprised by how easy it is to make. If you are lucky to have an abundance of cucumbers growing in your garden you can use them in this recipe. If not, your local farm stand or grocery store will no doubt have plenty for you to choose from.

Once you have the cucumber base you can dress it up or down with toppings and seasonings to your taste. If you’re entertaining you might set out a selection of things like thinly sliced avocado, sour cream, lemons, limes, jalapenos, scallions, crispy onions, and fresh herbs, and let guests choose the garnishes for themselves.

You’ll need:

3 large cucumbers

1 shallot

3/4 – 1 cup cup water

1/4 cup sour cream or greek yogurt

salt and pepper

2-4 tablespoons olive oil

Remove seeds from the cucumber, keeping the skin (for the nutrients, flavor, and pretty green color) and add all the ingredients into a blender and blend on high until creamy. Chill in the refrigerator for at least an hour before serving. Serve in bowls, old-fashions, mugs, or pot de cremes. Garnish with fresh edible flowers from the garden. Enjoy!!

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