Oh my goodness, if you haven’t tried cucumber gazpacho yet, you’re in for such a treat! This refreshing cold soup is like summer in a bowl—perfect for those sweltering days when you just can’t bear the thought of turning on the stove. Trust me, nothing beats sipping on this vibrant, chilled soup when the sun is blazing outside. I remember last summer, I whipped up a big batch and enjoyed it on my patio while the heat shimmered off the pavement. Each spoonful was a burst of coolness and flavor, and it instantly revitalized me!
What I love most about cucumber gazpacho is how light and satisfying it is. It’s vegan, so it’s packed with wholesome ingredients—just pure veggies blended into a silky-smooth texture. It’s not only incredibly easy to make, but it’s also a great way to showcase all those fresh garden veggies! Imagine the crunch of cucumber with a hint of garlic and the sweetness of ripe tomatoes. Seriously, it’s the perfect dish to keep you refreshed and nourished during those hot summer months!
Ingredients for Cucumber Gazpacho
To whip up this glorious cucumber gazpacho, you’ll need just a handful of fresh ingredients. Here’s what you’ll gather:
- 4 cups cucumber, peeled and chopped (I like to use English cucumbers for their mild flavor)
- 1 cup ripe tomatoes, chopped (the juicier, the better for that rich taste)
- 1 cup bell pepper, chopped (I prefer a vibrant red or yellow for sweetness)
- 1/2 cup red onion, chopped (this adds a nice bite!)
- 2 cloves garlic, minced (don’t skimp on this, it brings the flavor alive!)
- 2 cups vegetable broth (homemade if you can, but store-bought works too)
- 2 tablespoons olive oil (for that silky texture)
- 1 tablespoon lemon juice (a splash of acidity goes a long way)
- Salt and pepper to taste (adjust according to your preference)
Gather these beauties, and you’ll be on your way to a refreshing summer delight!
How to Prepare Cucumber Gazpacho
Preparing cucumber gazpacho is as simple as it is rewarding! You’ll be sipping on this deliciously cool soup in no time, and trust me, the wait while it chills is totally worth it. Here’s how to do it:
Step-by-Step Instructions
- Start by adding the peeled and chopped cucumbers, tomatoes, bell pepper, red onion, and minced garlic into your blender. Blend on high for about 1–2 minutes until it’s super smooth. You want that velvety texture, so don’t rush this part!
- Next, pour in the vegetable broth, olive oil, and lemon juice. Sprinkle in some salt and pepper to taste. Blend again for another minute until everything is beautifully combined and creamy.
- Now, here’s the key step: transfer the gazpacho to a large bowl or pitcher and cover it tightly. Pop it in the refrigerator for at least 2 hours. This chilling time allows all those vibrant flavors to meld together and really shine!
- When you’re ready to serve, give it a quick stir. If it seems a bit thick, you can always thin it out with a splash of cold water or extra broth. Serve it chilled, garnished with your favorite diced veggies or herbs for that extra pop of freshness!
And there you have it! A refreshing cucumber gazpacho ready to impress your taste buds and keep you cool!
Why You’ll Love This Recipe
- It’s incredibly quick to prepare—just blend and chill!
- Perfectly refreshing for those hot summer days when you want something light.
- Made entirely from fresh vegetables, it’s a healthy, vegan option that’s packed with nutrients.
- The flavors are vibrant and delicious, with a delightful crunch from the cucumbers.
- It’s a versatile dish; you can customize it with your favorite toppings or herbs.
- Ideal for meal prep; make it a day ahead for even better flavor!
Tips for Success with Cucumber Gazpacho
To make your cucumber gazpacho truly shine, here are a few pro tips that I swear by! First, don’t hesitate to adjust the seasoning to suit your taste—maybe you love a little extra lemon juice or a pinch more salt. It’s all about what makes your taste buds dance! Also, if you have the time, make it a day ahead. The flavors will deepen and develop overnight, giving you even more deliciousness. And remember, if you find your gazpacho too thick after chilling, just blend in a splash of cold water or broth to reach your desired consistency. Trust me, these little tweaks make a big difference!
Variations of Cucumber Gazpacho
If you’re feeling adventurous, there are so many fun ways to mix things up with cucumber gazpacho! For a spicy kick, toss in a diced jalapeño or a sprinkle of cayenne pepper. You could also add a handful of fresh herbs like basil or cilantro for an aromatic twist. Want to boost the flavor even more? Try adding diced avocado for creaminess or a splash of lime juice for a zesty note. You can even experiment with different vegetables—how about adding some diced zucchini or a bit of fresh corn for sweetness? The possibilities are endless, so feel free to let your creativity shine!
Nutritional Information
This cucumber gazpacho is not only delicious but also nutritious! Each serving (1 cup) contains approximately 120 calories, 8g of fat, 2g of protein, and 12g of carbohydrates. Keep in mind that these numbers are estimates and can vary based on specific ingredients and portion sizes. Enjoy this healthy summer treat guilt-free!
FAQ about Cucumber Gazpacho
Got questions about cucumber gazpacho? I’ve got answers! One common question is, Can I make this ahead of time? Absolutely! In fact, I recommend it. Making it a day in advance allows the flavors to meld beautifully. Just remember to chill it for at least 2 hours before serving.
Another popular inquiry is, Can I use other vegetables? Definitely! While cucumbers are the star, feel free to add or substitute other veggies like zucchini or even a bit of celery for added crunch.
And what if I want a creamier texture? Can I add avocado? Yes! Blending in a ripe avocado gives your gazpacho a delightful creaminess while keeping it vegan. Lastly, don’t hesitate to adjust the seasoning—taste as you go to find that perfect balance for your palate!
Serving Suggestions for Cucumber Gazpacho
Now that you have this stunning cucumber gazpacho ready to go, let’s talk about what to serve alongside it for a complete meal experience! I love pairing it with a simple arugula salad drizzled with lemon vinaigrette—it’s a perfect complement with its peppery bite. You could also serve it with crusty bread or some crunchy pita chips for dipping. If you’re feeling extra fancy, a side of avocado toast topped with cherry tomatoes adds a lovely richness. And for a fun twist, try it alongside grilled shrimp or fish tacos; the flavors will dance together beautifully. Enjoy this refreshing soup as a starter or light lunch—you can’t go wrong!
For more delicious recipes, check out Healthy Pasta Primavera or Light Vegetable Soup!
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Cucumber Gazpacho: 5 Steps to a Refreshing Delight!
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing cold soup made from cucumbers and vegetables.
Ingredients
- 4 cups cucumber, peeled and chopped
- 1 cup tomato, chopped
- 1 cup bell pepper, chopped
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Blend the cucumber, tomato, bell pepper, onion, and garlic until smooth.
- Add the vegetable broth, olive oil, lemon juice, salt, and pepper.
- Blend again until well combined.
- Chill in the refrigerator for at least 2 hours.
- Serve cold, garnished with diced vegetables if desired.
Notes
- Adjust seasoning to your taste.
- Can be made a day ahead for better flavor.
- Garnish with herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber gazpacho, cold soup, summer soup, vegan soup
