How To Make Cucumber Gazpacho - Best Recipe | Charleston Magazine
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Cooking tools:
- Blender
- Food processor
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Peeler
- Spoon
- Serving bowl
Ingredients
- 1/4 cup finely diced shallot
- 1/2 cup peeled and seeded cucumber, finely diced
- 2 tsp. kosher salt, divided
- 1 large English cucumber, roughly chopped (about 4 cups)
- 1/4 cup red wine vinegar
- 1/4 cup freshly squeezed lemon juice
- 1 Tbs. lemon zest
- 1 Tbs. freshly minced garlic
- 2 Tbs. chopped fresh dill, plus more for garnish
- 1/2 cup whole buttermilk
- 1½ cups sour cream or whole milk yogurt
- 1/4 tsp. freshly ground pepper
- Cucumber slices, for garnish
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