Cucumber Gazpacho

A refreshing and easy no-cook chilled cucumber gazpacho perfect for hot summer days, full of vibrant flavors and textures.

No ratings yet

Print Recipe

Prep Time 15

Total Time 1

Course Appetizer, Salad, Soup

Cuisine Mediterranean, Spanish

Servings servings

Calories 150 kcal

Ingredients

Main Ingredients

▢ 4 cups cucumber, peeled and diced
▢ 1 cup bell pepper, diced preferably red for sweetness
▢ 1/2 cup red onion, diced
▢ 2 cloves garlic, minced adjust according to taste
▢ 1/4 cup olive oil use high-quality for best flavor
▢ 2 tablespoons vinegar white wine or red wine
▢ to taste salt and pepper
▢ Fresh herbs (like dill or parsley) for garnish

Instructions

Preparation

Start by peeling and dicing your cucumbers. Make sure the seeds are removed, as they can make your gazpacho watery.
In a blender, combine the diced cucumber, bell pepper, red onion, and minced garlic. Blend until it’s silky smooth.
Gradually add the olive oil and vinegar while blending until well combined. The blend should be rich and creamy.
Give your mixture a taste and season with salt and pepper. Adjust as needed; this is where you find your perfect balance.
Transfer the gazpacho to a bowl or container and chill in the refrigerator for at least an hour.

Serving

When you’re ready to serve, dish out the gazpacho into bowls, and don’t forget to garnish with fresh herbs!

Notes

For a smoother texture, strain the mixture after blending. For a spicy kick, toss in a slice of jalapeño during blending. Consider adding half a diced apple for a hint of sweetness. Store leftovers in an airtight container for up to three days; it is best served cold.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 2gSodium: 100mgFiber: 2gSugar: 2g

Keyword Chilled Soup, Cucumber Gazpacho, No-Cook Soup, Summer Recipe, Vegetarian

Tried this recipe?Let us know how it was!