It’s official – cucumber season is over in our household! I ripped them out of the ground last weekend after harvesting the final dozen smallish cukes.
Here’s my swan song to this highly productive cucumber season. I wrote about the merits of cucumber gazpacho, but there’s another sweetheart in the cold soup category that merits a mention: fruit gazpacho.
Perhaps the most delicious dish I made all summer, this fruit gazpacho straddled the line between sweet and savory. As a bonus, it also used cucumber!
- 5 lb watermelon, de-seeded with rind removed
- 1 cup sliced peaches or nectarines
- 1 lb cucumber, peeled and de-seeded
- A generous bunch of basil (Thai basil works especially well)
- 1 clove garlic
- 1/4 cup onion
- 1/2 cup white, red, or rice wine vinegar
- 2 TBSP olive oil
- Salt and pepper
Throw everything into a blender or food processor and blend until smooth. Refrigerate at least 1 hour before serving. Top with chunks of feta and a drizzle of olive oil and/or balsamic vinegar.
To make this even more savory, add a tomato or two and a pepper to the blend. A spicy pepper would probably be delicious as well!