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 bumper crop of cucumbers arrived on The National’s doorstep. This dish is now a staple at the restaurant, served every summer from Memorial Day to Labor Day.


6 cups cucumbers, peeled, seeded and chopped  

1 cup good quality extra virgin olive oil 

¾ cup ice water

1 clove of garlic, minced

¼ cup white wine vinegar

1 tablespoon lemon juice

1 ½ teaspoon kosher salt

¼ teaspoon ground black pepper

Pinch of ground cayenne


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

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

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

This recipe was featured in “Eat & Drink Athens, GA: Favorite Recipes from the Classic City.” Published 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. Find out more here