Our good friends at Pumpkin Restaurant have been kind enough to help us chill out by offering up their cooling Cucumber Gazpacho recipe.
Pumpkin has long been a Philly Homegrown favorite. The South Street BYOB consistently turns out interesting dishes that highlight farm fresh ingredients. Pumpkin also offers up one of the best deals in the city in their Sunday Chef’s Tasting Menu where five courses will only run you $40.
Until you can score a table at Pumpkin yourself, make this refreshing Cucumber Gazpacho at home. We promise it’s a breeze and with cucumbers hitting their stride at farmers markets and in back yard gardens its a great way to take advantage of our local summer bounty.
The recipe couldn’t be easier. And, because all you need is a blender, its sure to keep your kitchen cool as well. A win-win in our book.
Pumpkin’s Cucumber Gazpacho
2 Cups Green Grapes
1 Cup Yogurt
1/2 Cup Ginger Ale
1/4 Cup Ver Jus-Juice (juice of unripe green grapes) or Lemon Juice
1/2 Cup Olive Oil
Dill for garnish
Salt to Taste
Peel cucumbers and discard skin. Chop cucumbers into 1/2 inch pieces, place in a bowl and sprinkle with salt. Place grapes and cucumbers in the bowl of a blender and puree on high speed.
Strain puree into a mixing bowl, whisk in yogurt and add ginger ale. Add ver jus (or lemon juice) to balance acidity.
Whisk in olive oil and season with salt to taste.
Serve chilled and garnish with grapes, cucumber slices, dill and a drizzle of olive oil.