Cucumber Gazpacho | CUESA

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Cucumber Gazpacho


Rachel Bolden-Kramer, author of My Food Stamps Cookbook

This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2019.                                             

Makes 1 serving


1 cup organic spinach leaves
1 cucumber, chopped into small cubes
1 cucumber for blending
1 avocado
1 celery stalk
1 tablespoon nutritional yeast
1 lemon, juiced
1 tablespoon olive oil
½ teaspoon sea salt
¼ fresh fennel bulb
¼ cup fresh dill, optional


Blend all ingredients except cucumber chunks until smooth. Then add cucumber chunks to blended soup. Serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »