This delicious Cucumber Gazpacho is like a cool breeze on a hot day – refreshing, vibrant, and packed with flavor. Imagine slicing into crisp cucumbers that crunch with every bite, blending them into a silky-smooth goodness that’s as bright as a sunny afternoon picnic. On those sweltering summer days when cooking feels like a crime against humanity, this chilled soup swoops in to save the day.
The first time I made this dish was during an impromptu barbecue at my friend’s house. I was tasked with bringing something light and refreshing. As I whipped up this gazpacho, I remember the skeptical looks from the meat-loving crowd. But after one sip? Let’s just say it had everyone asking for seconds—who knew veggies could steal the show?
Why You'll Love This Recipe
- This Cucumber Gazpacho is incredibly easy to prepare and requires no cooking at all.
- Its bright flavors will delight your taste buds while keeping you cool on warm days.
- The beautiful green color makes it visually stunning and perfect for impressing guests.
- This versatile dish can be served as an appetizer or a light main course.
I once served this at a family gathering where my cousin declared it “the best thing since sliced bread.” High praise indeed!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cucumbers: Use fresh cucumbers for the best flavor; English cucumbers are great due to their thin skin.
- Tomatoes: Ripe tomatoes add sweetness; look for ones that smell fragrant and feel firm.
- Bell Pepper: A colorful bell pepper adds crunch and vibrant color; choose your favorite shade.
- Red Onion: Use red onion for its mild flavor; soak in water beforehand if you want less bite.
- Garlic Clove: Fresh garlic adds a zing; adjust based on your love for garlic.
- Olive Oil: Extra virgin olive oil enhances richness; opt for high-quality oil for better flavor.
- Red Wine Vinegar: It balances flavors beautifully; use it sparingly if you prefer milder acidity.
- Salt and Pepper: Essential seasoning to enhance all the flavors; season according to taste.
- Fresh Herbs (Basil or Cilantro): Fresh herbs brighten up the soup; use what you have available.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Veggies: Start by washing all your vegetables thoroughly under cold water. Peel the cucumbers if you prefer a smoother texture but keep the skin on for more nutrients.
Dice Everything Up: Chop your cucumbers, tomatoes, bell pepper, onion, and garlic into manageable chunks. Aim for uniform pieces so they blend evenly—no need for perfection here!
Blend Away!: Toss all your chopped veggies into a blender or food processor along with olive oil and red wine vinegar. Blend until smooth—don’t be shy!
Taste Test Time!: After blending, taste your gazpacho and adjust seasoning with salt and pepper. Add more vinegar if you like extra zing or even more garlic if you’re feeling adventurous.
Chill Out!: Transfer your gazpacho into a bowl or pitcher and refrigerate it for at least two hours before serving. This allows the flavors to meld beautifully.
Garnish & Serve!: When ready to serve, pour yourself a bowl of chilled gazpacho and garnish with fresh herbs or diced veggies on top. Enjoy it with crusty bread or simply on its own!
This Cucumber Gazpacho is not just delicious but also an incredible way to use up those garden-fresh vegetables sitting in your fridge! Whether it’s lunch or dinner—or even breakfast if you’re feeling wild—this recipe fits right in! Enjoy every sip of summer goodness!
You Must Know
- Cucumber Gazpacho is a refreshing summer delight that’s not only simple but also incredibly versatile.
- You can adjust the spices and herbs based on your preference, making it uniquely yours.
- The vibrant colors and crisp textures create a dish that’s as beautiful as it is delicious.
Perfecting the Cooking Process
Begin by chopping all your veggies before blending them for an even texture. This saves time and ensures everything mixes smoothly, creating a delightful, creamy gazpacho without any chunks getting in the way.
Add Your Touch
Feel free to swap out the cucumber with zucchini for a twist or add fresh herbs like basil for an aromatic kick. A splash of lemon juice can brighten flavors, making it more refreshing.
Storing & Reheating
Store Cucumber Gazpacho in an airtight container in the refrigerator for up to three days. It tastes even better the next day as flavors meld together, offering a perfect chilled treat anytime.
Chef's Helpful Tips
- Use fresh cucumbers with firm skins for maximum crunch; this enhances flavor and texture.
- Always chill your gazpacho before serving to intensify its refreshing quality.
- Consider garnishing with diced vegetables or croutons for added texture and interest.
Sometimes, I whip up this Cucumber Gazpacho for summer get-togethers, and watching friends’ faces light up is priceless—especially when they ask for seconds!
FAQ
What can I serve with Cucumber Gazpacho?
Cucumber Gazpacho pairs wonderfully with crusty bread or a light salad, making it a complete meal.
Can I make Cucumber Gazpacho ahead of time?
Absolutely! Prepare it a day prior to allow flavors to develop, giving you more time to relax before serving.
Is Cucumber Gazpacho suitable for vegans?
Yes! This recipe is naturally vegan-friendly, making it perfect for all dietary preferences without sacrificing flavor.
Cucumber Gazpacho
Cucumber Gazpacho is a refreshing chilled soup that bursts with vibrant flavors, making it the perfect summer dish. This no-cook recipe combines crisp vegetables for a light and healthy treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Ingredients
- 4 cups cucumbers, peeled and diced
- 2 cups ripe tomatoes, chopped
- 1 cup bell pepper, diced
- ½ cup red onion, chopped
- 1 clove garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (basil or cilantro) for garnish
Instructions
- Wash all vegetables thoroughly. Peel cucumbers if desired.
- Chop cucumbers, tomatoes, bell pepper, red onion, and garlic into uniform pieces.
- Place all chopped vegetables in a blender or food processor with olive oil and apple cider vinegar. Blend until smooth.
- Taste and adjust seasoning with salt and pepper; add more vinegar or garlic as desired.
- Chill in the refrigerator for at least two hours before serving to enhance flavors.
- Serve in bowls garnished with fresh herbs or diced veggies.
Notes
- For added texture, consider incorporating diced avocado or croutons as toppings.
- You can substitute zucchini for cucumbers for an alternative twist.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 85
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
