Cucumber Gazpacho

Contributed By: 
Chef Patrick Nipper Of Kona Bistro
A Popular, Chilled Delight!
Ingredients: 

5-6 large cucumbers, peeled and diced
3 baby Walla-Walla onions, diced
4 baby white onions, diced, greens reserved and sliced
2 medium orange banana peppers, diced
4 garlic cloves, diced
3 tbsp fresh cilantro, chopped
1/3 cup olive oil
salt and pepper to taste

Vendors used in recipe:
Urban Greens - cucumber and garlic
Grandmas Garden - banana peppers
5 Oaks Organics - Walla-Walla onions and cilantro
LeeAnn's Family Farm - white onions/scallions

Instructions: 

Combine all ingredients in a large bowl, except oil. Mix to combine. with an immersion blender, blend till desired consistency, incorporating oil once water starts to develop from the cucumbers. Chill for at least an hour, can be done 8 hours in advance. Serve chilled with green onions as garnish.