persian cucumbers

All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great. As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally. Inch by inch, push the flavors to the edge: the soup should taste seasoned but not salty, tangy but not sour. While it chills, make the croutons and basil oil, which will give the smooth soup delightful contrasts in both texture and color.

Gazpacho

red onion

Persian cucumbers, peeled

red bell pepper, seeded, ribs removed

jalapeño pepper, seeded, ribs removed

Sungold (or other orange) cherry tomatoes (about 3 to 4 pint baskets

garlic

olive oil

Kosher or fine sea salt

sherry vinegar vinegar

basil leaves

Kosher or sea salt

bread

Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. Add Sungold tomatoes, garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)

Place a fine-mesh sieve over a large bowl, and strain soup, using a spatula to help press the liquid through; discard the solids.

Finely dice remaining onion, cucumber and pepper, and add to soup; stir in vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)

Make the basil oil: Finely chop the basil leaves. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.

Make the croutons: Line a plate with paper towels. Set a 10-inch cast-iron pan over medium heat. When the pan is hot, add the olive oil and 1 bread cube. When the cube starts to sizzle, add the remaining cubes, and stir gently to coat evenly in oil. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring regularly, until croutons are golden-brown and crisp. Use a slotted spoon to remove croutons to the plate to drain, and season lightly with salt.

To assemble, ladle soup into chilled bowls. Garnish with basil oil and croutons. Serve immediately.

The Best Cucumber Salad

mini cucumbers, thinly sliced

red onion, thinly sliced

seasoned rice wine vinegar

sugar

dill

salt

red pepper

Add all ingredients to a large bowl and...

Add all ingredients to a large bowl and toss to combine.

Cover, and place in the refrigerator and let...

Cover, and place in the refrigerator and let sit for at least 2 hours to help the flavors develop.

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Gazpacho

The Best Cucumber Salad

Top 2 persian cucumbers recipes from across the web

The most viewed persian cucumbers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gazpacho

The Best Cucumber Salad

The most viewed persian cucumbers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine