Recipe: Cucumber gazpacho from The National | Recipes

Recipe: Cucumber gazpacho from The National |  Recipes

This dish, as many are, was created out of necessity when a record crop of cucumbers arrived at The National’s doorstep. Now a restaurant staple, this dish is served every summer from Memorial Day through Labor Day.


6 cups cucumbers, peeled, seeded and chopped

1 cup good quality extra virgin olive oil

¾ cup ice water

1 clove garlic, finely chopped

¼ cup white wine vinegar

1 tablespoon lemon juice

1 ½ teaspoon kosher salt

¼ teaspoon ground black pepper

Pinch of ground cayenne pepper

Travel directions

Combine ingredients, then puree mixture in batches in a blender until very smooth, on very high speed for at least 2 minutes.

Season the soup to find a balance between salt, vinegar, oil, and lemon juice.

Serve well chilled with an optional garnish of radish or chopped cooked shrimp.

This recipe was in “Eat & Drink Athens, GA: Classic City Favorite RecipesPublished by Red & Black Special Publications in December 2021, the book features dozens of recipes from local restaurants, including Maepole, Mama’s Boy, The National, and Weaver D’s. More information here