When the temperature rises, you probably don't think about enjoying a bowl of soup. But who says that soup has to be eaten hot? Try some cucumber gazpacho instead. Traditionally, gazpacho is made with fresh and juicy tomatoes, but this recipe calls for refreshing cucumbers. When blended with Greek yogurt, the soup ends up wonderfully cooling on a hot day. This recipe takes about 20 minutes to prepare.

Ingredients

• 1/3 jalapeno, sliced (optional)
• 1 tablespoon shallot, plus more for garnish (or 1 green onion)
• 1 small garlic clove
• 1 large English cucumber, sliced
• 1/4 cup cilantro (or dill, Italian parsley, or basil)
• 1 tablespoon lime (or lemon) juice
• 1 cup plain Greek yogurt
• 1/4 cup sour cream
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon coriander
• 1 tablespoon olive oil

Optional garnishes

• Poached shrimp drizzled with lime, olive oil, and salt
• 1/2 cup cucumber, finely diced
• 1 tablespoon shallots, finely diced
• 2 scallions (or chives) thinly sliced at a diagonal
• Cilantro, finely sliced
• Lime zest
• Microgreens or edible flowers
• 3 tablespoons sour cream, thinned with 1 tablespoon water

Instructions

1. Place all of the ingredients except the optional garnishes in a blender and blend until smooth. Refrigerate until ready to serve. You can make this dish one day ahead. Taste, and adjust the salt, spice level, and acid to your liking.
2. Prepare any garnishes you want to add. Mix the sour cream and water in a small bowl if you want to make a swirl on top of the gazpacho.
3. Divide the chilled soup into bowls and garnish. Spoon a large circle of thinned sour cream and top with optional garnishes.

Source: Feastingathome.com