Crisp and invigorating, a bowl of cucumber gazpacho offers a refreshing escape from the heat. Imagine the delightful crunch of cool cucumbers mingling with zesty tomatoes and fragrant herbs as it dances on your taste buds – pure bliss!
On those sweltering summer afternoons when the sun feels like it’s auditioning for a role in an oven commercial, a chilled bowl of cucumber gazpacho is the star of the show. It’s vibrant, delicious, and oh-so-easy to whip up – just like that one friend who always brings dessert but doesn’t ask for anything in return.
Why You'll Love This Recipe
- This cucumber gazpacho is incredibly simple to prepare, making it perfect for busy days.
- The burst of fresh flavors will have your taste buds doing a happy dance.
- Its stunning green color adds visual appeal to any table setting.
- Enjoy it as a light meal or appetizer; this dish is versatile enough to fit any occasion.
I remember the first time I served cucumber gazpacho at a family barbecue. My aunt Claire took one sip and declared it the best thing since sliced bread – which was high praise coming from her.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Cucumbers: Use firm cucumbers with unblemished skin for the best crunch and flavor.
- Ripe Tomatoes: Choose juicy tomatoes; they bring sweetness and acidity that balance the flavors beautifully.
- Red Onion: A hint of red onion adds depth; use sparingly if you’re not a fan of strong flavors.
- Garlic Cloves: Fresh garlic gives an aromatic punch; adjust according to your taste preference.
- Olive Oil: Extra virgin olive oil enhances richness; don’t skimp on this liquid gold.
- Red Wine Vinegar: Adds tanginess that brightens up the whole dish; you can substitute lemon juice if preferred.
- Salt & Pepper: Essential seasonings that elevate all the fresh ingredients’ flavors.
- Fresh Herbs (Basil or Parsley): These herbs add freshness; garnish generously for an aromatic finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepping this refreshing cucumber gazpacho is like piecing together a puzzle – simple and satisfying!
Chop Those Veggies: Start by finely chopping cucumbers, tomatoes, red onion, and garlic. Aim for uniform pieces so everything blends evenly later.
Add in Some Flavor: Toss your chopped veggies into a blender or food processor. Add olive oil and red wine vinegar for that extra zing we love.
Puree Until Smooth: Blend until smooth and creamy. The mixture should be vibrant green with flecks of tomato – like summer in a bowl!
Season to Taste: Sprinkle salt and pepper into your blend. Taste it before serving; adjust seasonings as needed because no one likes bland soup!
Chill Out!: Transfer your gazpacho to an airtight container and chill in the fridge for at least an hour. This helps all those fabulous flavors meld together beautifully.
Savor & Serve!: Serve chilled in bowls with fresh herbs sprinkled on top. Enjoy every refreshing sip while basking in that well-deserved sunshine.
Now you have the perfect way to beat the heat with this sensational cucumber gazpacho! Dive into summer with each spoonful!
You Must Know
- Cucumber Gazpacho is a refreshing twist on traditional gazpacho.
- This chilled soup blends crisp cucumbers with bright herbs, making it a perfect summer dish.
- You can easily adjust the spice level to suit your taste, ensuring everyone enjoys this vibrant and tasty treat.
Perfecting the Cooking Process
Start by peeling and chopping the cucumbers, then blend them with other ingredients until smooth for an even texture.
Add Your Touch
Feel free to add extra veggies like bell peppers or even avocados for creaminess. Experimenting can lead to delightful surprises!
Storing & Reheating
Store in an airtight container in the fridge for up to three days. This soup is best enjoyed cold; reheating is not recommended.
Chef's Helpful Tips
- Use only fresh ingredients for maximum flavor; wilted veggies can ruin the taste.
- Blend thoroughly for a silky texture; chunky gazpacho is a no-go!
- Chill the soup for at least an hour before serving to enhance its refreshing quality.
Sharing Cucumber Gazpacho during a summer picnic brought smiles and compliments; it turned into a family favorite instantly!
FAQ
What can I substitute for cucumbers in Cucumber Gazpacho?
Consider using zucchini or even ripe tomatoes for a different flavor profile.
Can I make Cucumber Gazpacho ahead of time?
Absolutely! It tastes even better after chilling overnight in the refrigerator.
How spicy can I make my Cucumber Gazpacho?
Adjust the heat by adding jalapeños or hot sauce according to your preference.
Cucumber Gazpacho
Cucumber Gazpacho is a bright, refreshing summer soup, blending cool cucumbers and ripe tomatoes with fragrant herbs for a delightful escape from the heat.
- Total Time: 15 minutes
- Yield: Serves 4
Ingredients
- 4 cups fresh cucumbers, peeled and chopped
- 2 cups ripe tomatoes, chopped
- 1/2 cup red onion, finely diced
- 1 clove garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or red wine vinegar)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Chop cucumbers, tomatoes, red onion, and garlic into uniform pieces.
- In a blender or food processor, combine all chopped vegetables with olive oil and lemon juice.
- Blend until smooth and creamy; the mixture should have a vibrant green color.
- Season with salt and pepper to taste, adjusting as needed.
- Transfer to an airtight container and chill in the refrigerator for at least one hour.
- Serve chilled in bowls, garnished with fresh herbs.
Notes
- Experiment by adding bell peppers or avocados for added flavor.
- Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
