July Recipe of the Month: Chilled Cucumber Gazpacho

July 10, 2019

July Recipe of the Month:

Chilled Cucumber Gazpacho

By Eli Silverthorne, Chef Instructor | Open Kitchen Manager | SCS Alumnus



4 English Cucumbers

2 small Birds Eye Chilies, seeded and diced

2 TBS Fish Sauce

3 Limes, juiced

2 TBS Mint

1 TBS Cilantro

1 TBS Dill

To taste Crème Fraiche (see recipe below)

To taste Herb Oil

To taste Espelette pepper






Wash the cucumbers, but don’t peel them.
— Cut off one piece and mince enough to make 1 cup; set aside.
— Cut them in half lengthwise – then in half again to make ¼ wedges – seed them
— Purée in a blender, or food processor (or juice in food juicer)
— if with juicer be sure to wring the resulting pulp in a cheesecloth to extract the juice.

Season the Cucumber juice / purée with HALF OF EACH of the the chilies, fish sauce, lime juice, mint, cilantro, and dill.
— return to blender – process – taste
— add remaining halves of each of above – if required

Chill well, covered with saran directly on top to prevent skin from forming.

NOTE: You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days at this point in the recipe.

–pre-chill service ware also

Taste the soup and adjust the seasoning, if necessary.
— using a lipped / handled container – carefully pour soup into pre-chilled containers for serving

Garnish by dotting crème fraiche from a piping bag
— carefully drop herbed oil if using
— finish with a touch of espelette pepper (optional for some kick)
–cooled chilled seafood such as shrimp or crab also works well as a garnish


Crème Fraiche


2 cups 35% cream

¼ cup Butter milk


Combine ingredients in well cleaned, preferably sanitized, glass jar.

Cover and allow to stand at room temp (approx. 70F) 8-24 hours depending on desired thickness (the longer it sits out the thicker it will get).

Stir well before covering and refrigerate up to 10 days.

Enjoy on a hot summer day!

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