Cucumber Celery Gazpacho with Confit

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Cucumber Celery Gazpacho by Aishachowista.com:

2 cucumbers
4 pieces of celery, chopped
1/2 of a vidalia onion, diced
1/4 cup of cilantro, chopped
4 radishes diced
1/2 lemon, part for zest
1/4 cup olive oil
1 sprig of thyme
Salt and Pepper to taste


Dice the Vidalia onion. Turn the stovetop to medium - high heat and add 2 tsp of Olive Oil. Add the Vidalia onions and the leaves from the sprig of thyme. Sauté until the onions are transparent. Remove from heat.

Chop the cucumbers into chunks about 2-3 inches apart. If you want to achieve the pale green color like I have above then peel the cucumbers before chopping them into sections. Dice the Celery into 1/2 inch pieces. Chop the cilantro. Add the Cucumber, Celery and Cilantro into a blender. Squeeze half of the lemon into the blender. Add Salt and Pepper to taste. Turn the blender on and Puree the mixture. If you have trouble getting the cucumber and celery to blend then add some water to help loosen the mixture up.

Take the celery cucumber mixture and pour into your serving dish. Add the diced radishes and thyme onion confit to the top. Add the lemon zest for garnish. You can serve this gazpacho at room temperature or chill before serving. Enjoy.