Cucumber Gazpacho
Recipe from Dustin Beckner, chef de cuisine, Quality Social
789 6th Ave., Gaslamp Quarter
619-501-7675
Irreverent to the traditional nightlife establishment, Quality Social offers a juxtaposition of equal parts casual and sophisticated. The destination carefully pays tribute to the most treasured elements of the iconic neighborhood bar and eatery, with a devil-may-care attitude serving as a visceral component. Quality Social has injected a shot of street-wise working-class energy into the downtown scene for those who don’t need the hassle, but still demand quality.
Dustin Beckner’s cucumber gazpacho is a variation of the traditional chilled tomato gazpacho that you find served in restaurants during the hotter months. The soup is just as refreshing as the tomato version, but combines juicy, cooling cucumbers with a little bit of heat from the jalapeño, creaminess from the avocado and tartness from the tomatillos. The soup is very easy to make and most of the ingredients can be found at any supermarket or farmers’ market. This is a great way to start a summer dinner party or healthier, light lunch.
Cucumber Gazpacho
Serves 6-8
5 large local organic cucumbers, washed thoroughly, rough chop
1 large jalapeño, seeds removed
1 pound tomatillos, peeled of the husk and rinsed
1 avocado, pit and skin removed
1 bunch cilantro
Greek yogurt, as desired
Lemon zest, microplaned
Olive oil
Paprika
- Place first five ingredients in the blender in batches and blend thoroughly until smooth.
- Strain through a bowl sieve if you want to make the soup smoother and creamier.
- Place in chilled soup bowl and garnish with a dollop of plain Greek yogurt, chopped lemon zest, olive oil and a pinch of paprika.
