Israeli Salad Gazpacho

Learn How to Turn The Classic Salad Into a Cold Summer Soup

Amy Kritzer

July 11, 2016

Israeli Salad Gazpacho. Courtesy Amy Kritzer

4 servings

active:
15 min

total:
15 min

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

I love cooking, and rarely get tired of whipping up a new twist on roast chicken, challah, or rugelach. But July in Texas is hot. Real hot. Even my dog gives me dirty looks when I go to turn on the oven, and I can take the hint.

So I take advantage of all the vibrant produce in-season, and eat lots of salads, healthy grains, and veggie bowls drizzled in tahini and lots of hot sauce. But that can get a little tiring. That’s where gazpacho comes in! Light, healthy, and super easy to make.

Now Israeli salad hardly needs remixing. Simply cucumbers, tomatoes, and red onions with olive oil, salt and pepper. It’s fresh, it’s colorful, it’s crunchy. Stuffed in a pita with a schmear of hummus and lunch is done. But that doesn’t mean you can’t take those flavors and swirl them into a gorgeous chilled soup.

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat. Her first cookbook, Sweet Noshings, comes out September, 2016.

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Ingredients

Israeli Salad Gazpacho

2 large English cucumbers, peeled and cut into large chunks (save a few shaved pieces for garnish

1 garlic clove, minced

¼ cup fresh lemon juice (about 1 ½ lemons)

2 tablespoons extra virgin olive oil, plus more for garnish

Salt and black pepper to taste

Pinch cayenne (optional)

Mint leaves, diced tomatoes, diced red onions, chickpeas, and za’atar for garnish

Steps

If the bowl of a large food processor, puree cucumbers and garlic until well combined.
Then drizzle in lemon juice and olive oil. Season with salt, pepper and cayenne.
Garnish however you like! I used mint leaves, diced tomatoes, diced red onions, a few chickpeas, and a drizzle of olive oil and a sprinkle of za’atar.