To make this cucumber gazpacho by Feasting at Home blogger and chef Sylvia Fountaine, you'll need some type of blender or processor, but very little prep time. Still, for the best flavor, make the soup early so that you can chill it an hour or two before serving it.
This recipe turns the fresh cucumber from this week's harvest into a side dish or even a meal if it's completed with, say, cooked shrimp as Fountaine recommends, or perhaps some avocado toast. It calls for optional jalepeño, which I'll be replacing with our mild shishito peppers. It even mentions swapping out the dill with basil, another of our summer goods.
Happy eating!
Lovely photo from Feasting at Home