Buttermilk Gazpacho
Notes: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.
How to Make It
Step 1
1
In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.
Step 2
2
Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.
Step 3
3
Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.
Ingredients
1 cucumber (3/4 lb.), peeled and cut into chunks
2/3 cup coarsely chopped sweet onion such as Maui or Walla Walla
1 cup coarsely chopped ripe tomato
1 tablespoon chopped fresh jalapeño chili
1 1/2 cups buttermilk
Salt and pepper
Directions
Step 1
1
In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeño.
Step 2
2
Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.
Step 3
3
Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.
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