Here are a few more with the sources listed including Buzz's wife. Again all are excellent.
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Cold Summer Soup Recipe - Tyler Florence
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley
Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
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Fran's Gazpacho - Buzz's wife
1 jalapeno pepper - seeded
1 cucumber - peeled and seeded
1 cup celery
1/2 cup green onions
finely dice all of the above
3 Lg tomatoes - peeled, seeded, and chopped
2 ripe avocados - peeled, seeded, and chopped
4 cups tomato juice
5 T red wine vinegar
4 T EVOO
2 t salt
1/2 t freshly ground pepper
6 drops Red Tabasco Sauce
6 drops Green Tabasco Sauce
Sour Cream and/or herbed croutons for garnish
Combine and refrigerate all except Sour Cream overnight to blend
Add more red & green Tabasco sauce to taste
Top with garnish
Serve in chilled bowels
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Creole Spiced Seafood Gazpacho - Emeril
2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 red peppers, roughly chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro leaves
2 cups vegetable juice (recommended: V-8)
1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka)
2 tablespoons Worcestershire sauce
4 lemons, juiced
Dash liquid crab boil
Pinch cayenne pepper
Salt and black pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (such as basil, chervil, tarragon, etc.)
1 pound medium shrimp, peeled, tail-discarded, and cooked
1 pound lump crabmeat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad
1 part Sherry Vinegar to 2 parts of olive oil (or other vinegar for vinaigrette dressing)
In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
Yield: 6 to 8 servings
Prep Time: 40 minutes
Cook Time: 1 minute
Inactive Prep Time: 6 hours
I guess you can tell cucumbers are one of my favorite vegetables.