Fresh cucumber gazpacho with feta cheese
July means summer, sunshine, and harvest time. For hobby gardeners, it's the most beautiful time of the year. Every day you can step out into your garden or flowerbed and reap what you've sown. All the hard work, care, and watering are finally paying off with a bountiful harvest! Along with carrots , spinach , lettuce, and beans , the first cucumbers are also ripe and ready to be picked. There's absolutely nothing to stop you from eating them straight away, except perhaps for this delicious recipe from KptnCook , which we don't want to withhold from you. Soup is always a treat for the palate and refreshing when served cold on the hottest summer days! We hope you enjoy cooking it yourself and, of course, harvesting.
You need these ingredients (2 people):
- 100g Greek yogurt
- 1/2 cucumber
- 1/2 garlic clove
- 5g fresh mint
- 10g dill , fresh
- 5g parsley , fresh
- 1 tbsp white wine vinegar
- 1/4 tsp caraway seeds
- 10g feta cheese
- 1 tbsp olive oil
- 10g walnut kernels
- Salt
- pepper
Tip: It's best to harvest cucumbers when they're still smaller than the ones you're used to from the supermarket. If you wait too long to harvest, they'll become increasingly watery and lose their flavor.
Everything ready? Then let's get started!
- Roast the nuts in a pan until golden brown. Then let them cool and roughly chop them.
- Peel, deseed and chop the cucumber.
- Peel the garlic.
- Finely puree 3/4 of the cucumber, yogurt, washed herbs , vinegar and caraway seeds.
- Season with salt and pepper.
- Serve with the remaining cucumber, crumbled feta, roasted walnuts and a drizzle of oil.
- Enjoy cold at room temperature!
You can also find this and many other recipes directly in the KptnCook app ( Apple / Android ). Want even more? You'll also regularly receive recipes to cook at home here on the blog or as a free download when you purchase our seed siblings , mini gardens , growing kits , or live plants . We thank our partner KptnCook for this incredibly tasty, fresh cucumber recipe and wish you bon appetit!
