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Cucumber Gazpacho

Cucumber Gazpacho
Recipe Date:
July 17, 2021
Cook Time:
Imperial (US)
This is an incredibly quick and easy dish that can be made even on a weeknight, or made and stored for a few days in the refrigerator.
  • 1 cucumber, peeled, seeded & chopped
  • 3 cloves garlic
  • 2 tsps green onion, chopped
  • 1 tsp jalapeño, chopped
  • 2 lavender buds
  • 1/4 tsp coarse salt
  • 1/4 tsp ground black pepper
  • 1 cup sour cream
  • 1/4 avocado
  • 3/8 lemon, juiced
  • 1 cup olive oil
  • olive oil, lavender flower and lemon zest for garnish

Put all ingredients into a food processor and blend until smooth.

Garnish with a drizzle of olive oil, a sprinkling of lavender flower, lemon zest, and finely chopped cucumber. Serve with a glass of Fumé Blanc.

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