Cucumber Gazpacho Recipe From Las Ventanas


Whether planning to entertain friends or enjoy a quiet evening on your patio, this cucumber gazpacho recipe, from Las Ventanas al Paraiso, a Rosewood Resort, is refreshing and simple to prepare. It pairs perfectly with a nice glass of crisp white wine.

Cucumber Gazpacho

Yields 4 Servings

Gazpacho ingredients

  • 2 English cucumbers (approx. 8 inches each)
  • 1 tomatillo
  • 1/2 green pepper
  • 1/4 peeled white onion
  • 1 clove garlic
  • 4 mint leaves
  • 10 parsley leaves
  • 4 basil leaves
  • 2 ounces lime juice
  • 2 ounces white wine vinegar
  • 3 ounces olive oil

Cucumber Gazpacho Recipe From Las Ventanas

Garnish ingredients

  • 2 1/2 tablespoons jicama, chopped in small cubes
  • 1/4 cup English cucumber peeled, sliced thinly
  • 12 cilantro leaves
  • Handful croutons
  • 8 ounces poached lobster, sliced in medallions (optional)

Cut all vegetables for the gazpacho in quarters and blend together with herbs using a food processor or blender. Process continuously until the ingredients are liquefied. Next, combine lime juice, vinegar and olive oil and slowly add to the running blender. Season with salt and pepper. Serve with garnish.

By Hideaway Report Staff

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