July Recipe of the Month: Chilled Cucumber Gazpacho - Stratford Chefs School

July Recipe of the Month: Chilled Cucumber Gazpacho

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!

Interested in learning more?

Check out our Open Kitchen Cooking Class schedule and register for a class!

What Sets Stratford Chefs School Apart



Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

Learn More

Subscribe to our newsletter for updates.