And Now for Something Completely Different . . . Cucumber Gazpacho

Okay, maybe not so different. We've had various gazpacho recipes posted on the blog and in the pages of the newsletter. But--there are still cucumbers in the harvest, so how about some cucumber gazpacho? If you still have a couple of jalapenos from a week or so ago, you are pretty much ready to go with this recipe, which is a little spicy and very tasty. Sort of a break from all those tomato recipes, too. I've been enjoying this cold soup off and on all week, it's a great cool lunch.

Spicy Cucumber Gazpacho
2 English cucumbers, peeled and chopped (4 cups chopped)
1 green bell pepper, cored, seeded, deribbed, and chopped
3 green onions, trimmed and cut into 1-inch lengths
2 jalapeno chiles, stemmed, halved lengthwise, seeded and deribbed (use disposable gloves)
small handful Italian parsley, large stems removed
small handful spearmint or lemon verbena leaves (I used orange mint)
2 large cloves garlic, peeled and minced or pressed
½ cup chicken stock, vegetable stock, or water
¼ cup olive oil
2 tablespoonsred wine vinegar
2 tablespoons fresh lemon juice
Tabasco (or homemade) green pepper sauce, to taste (just a few drops!)
1/2 teaspoon fine sea salt

Garnish
¼ cup diced cucumber (with peel)
croutons

Put the cucumber, bell pepper, green onions, jalapeno chiles, parsley, spearmint or lemon verbena, and garlic into a blender or food processor to puree. Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine. Taste and adjust the balance of salt and lemon juice if needed.

Chill completely, and just before serving, pour the soup into bowls and garnish with diced cucumber and croutons. Makes 2 quarts; serves 6.