Cucumber Gazpacho


Recipe by Denise Santoro Lincoln

Yield: 4-6 servings

Occasion: ,


  • 2-3 English Cucumbers or 10 small Persian cucumbers (about 3 cups)
  • 1/4 cup Olive oil
  • 1/4 cup Ice cold water
  • 1/2 small clove Garlic
  • 1 tablespoon White wine vinegar
  • 2 teaspoons Fresh lemon juice
  • dash of Salt
  • dash of Black pepper
  • a minute sprinkle of Cayenne


  1. Peel cucumbers and rough chop. Place all the ingredients in a large bow.
  2. In small batches puree mixture in a blender.
  3. Garnish with cucumber and a smattering of Extra Virgin Olive Oil.
  4. Serve with a fresh baguette.
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