Summer Cucumber Gazpacho

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Writer: Judy Shortsleeve


Summer Cucumber Gazpacho

When the garden is bursting at the seams with cucumbers fresh off the vine, there is nothing I want more than chilled cucumber soup. Along with fresh herbs, the zing of raw garlic, and the creamy tang of buttermilk, this gazpacho is the perfect accompaniment to a warm summer evening.
Servings: 4 servings


  • 5 whole Cucumbers peeled, seeded, and cut into large chunks
  • 3 whole Garlic cloves
  • 1 tbsp Rice Wine Vinegar
  • 1 cup Mixed herbs packed soft herbs such as cilantro, mint, parsley
  • 1/2 tsp Kosher Salt
  • 1-1/2 cups Buttermilk


  • Place all ingredients in a blender and puree on high until smooth. Chill in refrigerator at least one hour before serving. It may separate in the fridge, so give it a good stir before you divide between bowls or cups. Garnish: thin sliced cucumber or radish, micro herbs or fresh salsa of your choice. Serve immediately.


Recipe provided by Jacqueline Foster of Driftwood Kitchen Catering, Martha’s Vineyard. Photo by Zivah Salomon. For more recipes and info on Jacqueline, please visit
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