Cucumber Gazpacho with Corn Dip + Toast Points

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Ingredients
- 3 English Cucumbers (if you use regular cucumbers, you should peel the waxy skin)
- 2 Tablespoons Extra Virgin Olive Oil (plus more for garnish)
- 5 leaves Basil
- 2 Tablespoons Sherry Vinegar
- 1⁄2 cup Almonds (sliced or roughly chopped if whole)
- 1⁄2 cup Water (cold. And possibly more needed)
- 1 cup Sour Cream (divided)
- 1 teaspoon Honey
- 2 cloves Garlic
- 2 ears Corn
- 1⁄2 cup Feta Cheese (about 4 ounces, the firm kind in water, about half of a typical block)
- 2 teaspoons Mayonnaise
- 1 teaspoon Kosher Salt
- 1 Baguette
- 1 Tablespoon Unsalted Butter
Cooking Instructions
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1. SOUP
Place all ingredients for soup in a large blender. That’s: 3 englishEnglish cucumbers (wash them and coarsely chop in a few pieces), 2 Tablespoons extra virgin olive oil, 5 basil leaves, 2 tablespoons sherry vinegar, ½ cup almonds (save a few for garnish if you’d like), 1/2 cup cold water, 1/2 cup sour cream, 1 teaspoon of honey, 1 clove peeled garlic.
Blend! Blend until it’s very smooth. Transfer to a large storage container and place in the fridge to chill for at least 10 minutes and up to 2 days.
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2. PREHEAT OVEN TO 375 DEGREES
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3. CORN DIP
Shuck the corn and slice the kernels off the cob. Place in a bowl. Mince 1 clove of garlic and add to the bowl. Crumble in the feta. Add the 2 teaspoons mayo and 1/2 cup of sour cream. Add 1 teaspoon of salt. Whisk together well.
Scrape the mixture into a small ramekin or baking dish. Mini ramekins are fun too, so each diner can have their own. Or use a small shallow dish that’s about 1 quart. Another option is to use a 8” glass pie pan.
Place in the oven and bake for 15-18 minutes until just golden and bubbly at the edges.
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4. TOAST POINTS
Meanwhile, slice the baguette in half. Then slice it in half lengthwise. Smear each piece with butter.
Place on a baking sheet into the oven and bake for about 6-8 minutes, keeping your eye on it, until its golden brown and delicious. Cut each quarter in half on a dramatic angle.
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5. PLATING
Plate cold bowls of gazpacho. Garnish soup with torn basil leaves and extra almonds if you reserved some. Serve with corn dip and toast points for dipping.
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