The summer sun blazes down, and your oven is either a distant memory or an enemy you’ve sworn to avoid. Enter: Cucumber Gazpacho! This chilled soup bursts with refreshing flavors that dance on your tongue like a summer breeze. Imagine sipping on a cool bowl of this liquid salad, where every spoonful is like a mini-vacation for your taste buds.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What is Cucumber Gazpacho made of?
- Can I add other vegetables to Cucumber Gazpacho?
- How do I serve Cucumber Gazpacho?
- 📖 Recipe Card
You’re lounging by the pool, sweat glistening (not in the sexy way) down your back. Suddenly, someone presents you with a bowl of vibrant green goodness that tastes like sunshine! Trust me; it’s the perfect antidote to those sweltering days when you need something light yet satisfying.
Why You'll Love This Recipe
- This cucumber gazpacho is a breeze to whip up and requires zero cooking.
- It boasts an explosion of fresh flavors that’ll leave everyone asking for seconds.
- The bright colors make it an eye-catching addition to any table.
- Ideal for summer parties or cozy dinners, it’s versatile enough for any occasion!
You know those sunny afternoons when you crave something cool? One summer barbecue stands out; my friends were skeptical about cold soup—a crime in their culinary book! But as soon as they tasted my cucumber gazpacho, the skepticism melted away. Laughter erupted as they devoured it, proving that cold soups can indeed be cool!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Cucumbers: Choose firm cucumbers for a crisp texture; peel or leave the skin on for added color.
- Ripe Tomatoes: Opt for juicy tomatoes to balance the flavors and add sweetness to your gazpacho.
- Red Bell Pepper: Adds sweetness and vibrant color; look for glossy skin without blemishes.
- Fresh Garlic: Use one or two cloves depending on your love for garlic; crush them for maximum flavor.
- Onion: A small red onion works best here; it brings mild flavor and beautiful color.
- Olive Oil: Extra virgin olive oil adds richness; don’t skimp on quality here!
- Red Wine Vinegar: Brightens up the flavors; use sparingly until it’s just right.
- Salt & Pepper: Season generously to enhance all those fresh ingredients—taste as you go!
- Fresh Herbs (Basil or Mint): Deliciously aromatic; they can take your gazpacho from good to extraordinary!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Follow these simple steps to create your refreshing cucumber gazpacho:
Prep Your Veggies: Wash all vegetables under cold water. Chop cucumbers, tomatoes, bell pepper, onion, and garlic into manageable pieces for blending.
Add Ingredients to Blender: Toss all chopped vegetables into your blender along with olive oil and red wine vinegar. Trust me; it’s going to look fabulous!
Blend Until Smooth: Blend on high until everything is smooth and creamy. Stop occasionally to scrape down the sides—your blender will thank you later!
Taste Test: Here comes the fun part—taste your gazpacho! Adjust seasoning with salt and pepper as needed until it sings in harmony.
Chill Out: Transfer the mixture into a bowl or pitcher and refrigerate for at least 30 minutes. Let those flavors mingle like old friends at a reunion!
Enjoy this delightful cucumber gazpacho at all your summer gatherings or whenever you need a refreshing escape from the heat. Each bite will remind you why cold soup can be so incredibly satisfying!
You Must Know
- Cucumber Gazpacho is not just refreshing; it’s a canvas for your creativity!
- You can blend in various herbs and spices to suit your taste.
- The vibrant green color and fresh aroma make it a showstopper at any gathering, and it’s super easy to whip up!
Perfecting the Cooking Process
Start by chopping your cucumbers and other veggies, then blend them until smooth for a silky texture. This ensures every ingredient shines without losing its unique flavor.
Add Your Touch
Experiment with different herbs like cilantro or dill, or add diced avocado for creaminess. A splash of lemon juice can brighten the flavors even more!
Storing & Reheating
Store Cucumber Gazpacho in an airtight container in the fridge for up to three days. There’s no need to reheat—enjoy it chilled for maximum freshness!
Chef's Helpful Tips
- Always use fresh ingredients for the best flavor; wilted veggies won’t do justice to this dish.
- Blend until completely smooth for that luxurious texture.
- Serve in chilled bowls to keep the gazpacho refreshingly cool.
Cucumber Gazpacho reminds me of summer picnics where my friends would rave about how refreshing it was. One friend claimed it was so good, they could drink it straight from the blender!
FAQ
What is Cucumber Gazpacho made of?
It consists mainly of cucumbers, tomatoes, peppers, onions, garlic, and olive oil.
Can I add other vegetables to Cucumber Gazpacho?
Absolutely! Feel free to mix in zucchini or celery for added flavor and nutrition.
How do I serve Cucumber Gazpacho?
Serve it chilled in bowls or glasses, garnished with fresh herbs or diced vegetables.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Cucumber Gazpacho
- Total Time: 15 minutes
- Yield: Approximately 4 servings 1x
Description
Cucumber Gazpacho is a refreshing chilled soup, bursting with vibrant flavors. This easy recipe is perfect for hot summer days and gatherings, providing a delightful way to cool down.
Ingredients
- 4 medium fresh cucumbers, peeled and chopped
- 2 large ripe tomatoes, chopped
- 1 red bell pepper, diced
- 2 cloves fresh garlic, minced
- 1 small red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (substitute for red wine vinegar)
- Salt and pepper to taste
- Fresh basil or mint for garnish
Instructions
- Wash and chop the cucumbers, tomatoes, red bell pepper, onion, and garlic into manageable pieces.
- In a blender, combine all chopped vegetables with olive oil and apple cider vinegar.
- Blend on high until smooth and creamy, stopping occasionally to scrape down the sides.
- Taste the gazpacho and adjust seasoning with salt and pepper as needed.
- Transfer to a bowl or pitcher and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled in bowls or glasses, garnished with fresh herbs.
Notes
- For added creaminess, consider blending in half an avocado.
- Experiment with herbs like cilantro or dill for unique flavor profiles.
- Serve in chilled bowls to keep your gazpacho cool longer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 70
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
